It’s mid March and the weather is finally starting to change a bit. The sun is a little brighter, the snow is starting to melt, and the birds are starting to chirp. I’m scared to say it , almost bordering superstitious, but I think Spring is finally peaking it’s head out (knock wood!).
But even though I think the big “defrost” is on, I am still feeling slightly chilled to the bone. While March brings us hopes of spring, the erratic temperatures keep us grounded to winter. One thing that can really perk me up and warm me from the inside out is a bowl of soup.I like minestrone soup this time of year because the vegetables remind of warmer days to come, while continuing to thaw me out as the season slowly changes over to spring.
So if you’re defrosting like me (and even if you’re not) here’s a great vegetable soup that will put a little spring in your step as you begin to defrost from the cold harsh winter.
This minestrone soup includes zucchini, shallots, carrots, potatoes, garlic, cannellini beans, peas, and a touch of tomato sauce. Just saute all the vegetables (except the peas) in olive oil with cannellini beans from a can (rinsed). Then add the tomato sauce, water and a bouillon cube. Simmer on med/low until vegetables are cooked through. For a creamier texture, at the end of the cooking time, take an immersion blender place inside the pot and puree half the soup. Bring the soup back to a boil and it’s done.
In a stock pot Sauté the vegetables in the olive oil for a few minutes and then add the water. Add the bouillon cube and the sauce and bring to a simmer. When vegetables reach a semi soft stage add the white beans and continue to simmer on med/low until vegetables are cooked through. Add the peas and stir. Using an immersion blender purée half the soup to create a thicker consistency. This will give the soup a creamier texture. Bring back to a boil and then serve with a little grated Parmesan or other cheese.