Spring Minestrone with Pearl Couscous

I’d like to introduce you to your new favorite soup.

Minestrone soup is quite the overachiever. Not only is it delicious, it basically gives us our daily recommended servings of vegetables in one bowl. It’s hearty and satisfying despite not having any meat or dairy. And it helps me clean out my fridge by using up all the little random leftover veggies that would be eventually destined for the garbage.

What is minestrone?

Minestrone is a classic Italian soup made with a tomato-y broth, vegetables, beans and pasta. There are endless variations that can be made while sticking to that basic formula. Since it is the middle of May, I chose some spring-centric ingredients: Asparagus where I would usually add green beans, rainbow chard where I would usually add kale, and though you can find canned or dried garbanzo beans anytime of year, fresh ones are typically harvested in the spring. Pearl couscous has a satisfying bite but has a lighter feel than traditional pasta and fresh herbs and lemon juice give the broth a lift.

Here’s what you need:

Though I used chicken broth in this batch since it’s what I already had on hand, you could use vegetable broth for a vegan soup.

Start by sautéing the mirepoix (carrots, celery and onion.)

Add a good pinch of salt to season and help the veggies sweat. Sauté for about 5 minutes until they begin to soften. I dice my vegetables a little on the big side for a soup like this so I get a good bite with every spoonful, but feel free to dice your veggies as large or small as you like.

Next, add the asparagus, thyme, garlic and tomato paste (with more salt) and sauté a few more minutes.

Add the beans, tomatoes and couscous.

Add broth and season the heck out of it.

It’s going to feel like you are adding so much salt by the end, but this is a huge pot of soup and when you think of all the different elements: the vegetables, the unseasoned broth and tomatoes and the unseasoned beans. It takes a lot of salt to bring out the best flavor in a pot of soup this big. It’s also important to season with salt each time a new layer of flavor. If you add it all in at the end, it will just taste salty. When you add salt each time you introduce a new ingredient, it will taste seasoned. It makes a huge difference. It really does.

Bring the soup to a boil then turn it down to a simmer and let it simmer for 20 minutes or until it is as reduced as you would like. Give it a taste and adjust your seasonings if needed.

Add the chard and keep on simmering for another 10 minutes until it just wilted.

Finally add your fresh lemon juice and parsley.

This colorful soup is perfect with some crunchy homemade croutons or a slice of crusty bread. I love it topped with an embarrassing amount of fresh parmesan and red pepper flakes!

Refrigerate leftovers for up to 5 days! Freeze extras up to 3 months!

Other recipes to try:

• Meatball and Tortellini Soup
• Poached Eggs in Purgatory
• Homemade Tomato Soup