Spring Minestrone Soup

Description SPRING MINESTRONE SOUP
Yield: App. 3 Quarts

1 Cup Onions, large dice
1/2 Cup Carrots, large dice
1/2 Cup Celery, large dice
1 Tbsp. Olive Oil
1 Tbsp. Fresh Thyme Leaves
1 Bay Leaf
1 1/2 Quarts Vegetable Stock
1 Cup Tomato Puree
1 Cup Peas, fresh shucked
1 Cup New Potatoes, cubed
1/2 Cup Arugula, chopped
1/2 Cup Fennel, peeled, thin sliced
1 Cup Cannellini Beans, cooked
1/4 Cup Parsley, chopped
2 Tbsp. Basil, chopped
Salt and Pepper, to taste
Pea Shoots, as needed for garnish
Artisanal Bread, sliced and toasted for garnish

Combine onions, carrots, celery, and olive oil in a heavy-bottomed soup pot. Season as needed with salt. Sweat until vegetables are softened and onion is translucent. Add fresh thyme leaves and bay leaves and stir into vegetable mix. Cook until fragrant. Add vegetable stock and tomato puree. Bring to a gentle simmer.

Add peas, new potatoes, arugula, and fennel. Simmer until all vegetables are softened. Add cannellini beans, parsley, and basil. Cook until cannellini beans are warmed and parsley and basil are softened. Season to taste with salt and pepper. Portion soup as desired. Garnish soup with pea shoots and serve with sliced artisanal bread.

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