Now that it is spring I find myself craving all sorts of lighter foods. Gone are the rich red pasta sauces and hello beautiful green bits of deliciousness! The weather in Minneapolis has been a bit all over the place lately- some days are 80 degrees and sun and others are dreary and cool. This has left me craving soup and this week I created a veg-filled Green Garden Soup.
This soup can be somewhat of a “choose your own adventure” meal where you can use whatever vegetables you have in your fridge at the moment. My version is an homage to my grandmother who always has a pot of soup going on her stove. I gave her classic vegetable soup a little Italian twist (pasta always makes things better in my book) with some tortellini that I threw in at the end. What I really love about this soup is it is quick, low maintenance, and uses only a handful of really good-for-you ingredients. It is the perfect meal to make on a weeknight and is a guaranteed crowd pleaser! I serve it with some a crusty baguette on the side.
If you want to really bring the flavor of a vegetable garden to this soup, finish it with a dollop of homemade basil pesto. I make mine in my food processor to save time. It also makes an amazing pre-dinner snack! Trust me, you are going to want to do this- it makes the dish so morish! You can make the pesto while the soup is cooking. While my version is a vegetarian soup you can certainly use chicken stock or add in shredded chicken.