Recipe: Spring Minestra
Spring Minestra 2 tbsp Extra Virgin Olive Oil1 large carrot, chopped fine1 large leek (white and pale parts only), sliced fine1 bulb green garlic, chopped fine6 cups chicken or vegetable...
Spring Minestra
2 tbsp Extra Virgin Olive Oil1 large carrot, chopped fine
1 large leek (white and pale parts only), sliced fine
1 bulb green garlic, chopped fine
6 cups chicken or vegetable stock
1 cup asparagus, trimmed, sliced diagonally into 1-inch pieces
1 cup shelled fava beans
1 cup shelled English peas
1 cups Semolina Artisanal Pasta Conchiglie Pastina
1/2 cup chopped fresh basil or mint
Salt and Pepper
Heat olive oil in a large pot. Add carrot and leek. Dust with salt and salute until starting to soften. Add green garlic and cook a minute or two more, until starting to soften. Add stock and bring to a simmer for five minutes. Add asparagus, fav beans and peas, and cook at a simmer until just tender.
Meanwhile, in a large pot of heavily salted, boiling water, cook the pasta until just shy of al dente.
Add the pasta to the soup. Season to taste and cook all together for a minute or two. Serve sprinkled with fresh basil or mint.