Spring vegetable minestrone soup with basil and pecorino
Vegetarian, Gluten Free, Soy Free
Spring vegetables like rainbow chard, green beans and zucchini get the Italian grandmama treatment in this hearty vegetable soup that takes a page from traditional Genoa cookbooks. Cannellini beans add creaminess and protein, while fresh basil and sharp pecorino add bright notes and richness.
- ¼ ounce dried porcini mushrooms
- 1 shallot
- 2 cloves garlic
- 1 bunch rainbow chard
- 3 ounces Blue Lake green beans
- 1 Yukon Gold potato
- 1 zucchini
- 15-ounce can cannellini beans
- ½ cup crushed tomatoes
- large bunch basil
- ¼ cup grated pecorino cheese
Soak mushrooms, prep ingredients
Peel shallot and garlic and thinly slice.
Rinse chard, and strip off leaves. Roughly chop stems and leaves and keep separated.
Rinse green beans, trim ends and slice into 1-inch pieces.
Rinse potatoes and cut into ¼-inch cubes.
Rinse zucchini, halve and chop into bite-sized pieces.
Drain and rinse cannellini beans.
Remove porcinis from soaking liquid — reserving liquid for later — and roughly chop.