Could it be spring and we only want soup? Spring Minestrone for lunch and dinner, please! Maybe not everyone in the Savoring Italy kitchen wants it, but I do! Rainy and steamy summer-like days have replaced cooler spring days.
Ingredient
– 3 tablespoons extra-virgin olive oil– 3 garlic – 2 leek– 1 teaspoon finely chopped fresh rosemary– 4 carrot– 3 celery stalk– 1/4 teaspoon red pepper flake– 1 potato – 1/2 cup peeled– 4-6 cups stock or water– 2 small zucchini– 1 cup pea– 1 cup baby fresh baby spinach– 1 cup Italian parsley– Salt and freshly ground pepper
Direction
1
Heat 3 tablespoons olive oil in a large pot on medium. Cook garlic, leeks, rosemary, carrots, celery, and red pepper flakes for 2 minutes. Add potato and tomatoes and cook 2 minutes more; salt and pepper.
2
Add 4–5 cups of stock or water and simmer. If you want thinner minestrone, add another cup). Cover and cook 10 minutes.
3
Add orzo or broken thin spaghetti to boiling soup now. Add zucchini and peas when pasta is almost done. In a simmering soup without pasta, add zucchini and peas and cook for 10 minutes until tender.
4
Since the soup is hot, the pasta will keep cooking, so make sure it doesn't get mushy.
5
Place spinach and parsley in the last 2 minutes of cooking. Season and serve immediately.