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Spring Italian Soups

A good soup can be enjoyed any time of year, be it winter, spring, summer or fall.  Soups don’t exist solely to warm the winter months or for comfort on chilly nights. The fact is there is nothing quite like the feeling of cozying up to a seasonal spring soup on any given Sunday or weekday evening.  Spring is the perfect time to reap the rewards of the season with a variety of different colored vegetables lending to an especially beautiful and vibrant soup.  Spring soups enliven the palate and help celebrate the newness of the season.

We are looking to Italy for inspiration this season, using simplicity as our model. Italians enjoy food in its most straightforward state—no fuss, no muss, just real ingredients in their purest form, allowing for integrity of the ingredient to shine.  And they use the time of year as their guide and work with products available, visiting their local grocers or farmer’s market to see what is fresh and beautiful.  The delicate flavors in these soups are a direct reflection of the new beginnings taking place around us in our environment. Sometimes the most effortless dish makes for the most appetizing meal- with just that minimum pinch of energy.

When you think of a classic Italian soup, quite possibly these come to mind—Minestone, Italian Wedding Soup, an Herbed Brodo with Tortellini, or maybe a Rustic Artichoke Puree. These soups provide the perfect way to incorporate spring’s most green ingredients: peas, asparagus and artichokes, to name a few.  All great soups start with the basics- carrots, onions and celery- with variations like shallots, leeks, garlic and even fennel.  The goal of a great soup is to build upon the basics to create a wonderful and balanced set of flavors, which can take hours or just 30 minutes.  When making Italian soups, it’s best to start with staples, and then add your own personal flair to achieve something new and unique.  Soups are a great way to showcase your individuality and taste. 

Soup Basics

Grains:
The addition of whole grains to soups transforms them instantly into a main dish, something a little heartier to withstand your appetite.

Quinoa- Quinoa is a complete protein and has a light, fluffy texture when cooked. Its mild, slightly nutty flavor makes it a great alternative to white rice or couscous.  Quinoa cooks quickly, so it adds an element of ease to any recipe.  This is not typically a grain used by Italian cooks, but it provides much nutritional value and flavor when added to soups.

Barley- Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency.  Barley only takes about 20 minutes to cook, making it a great addition to any quick soup. 

Farro- This is an Italian grain staple, used in soups and side dishes.  The grain itself has a nutlike taste and has a wonderful “al dente” texture when cooked.  This grain takes a bit longer to cook, so it’s recommended to be cooked ahead of time and then added to the soup when finished.

Pasta & Rice- Italians also look to these ingredients when making a more bountiful soup.  Basic white long grain rice or any short or small shaped pasta will do the trick.

Beans:
Italians love using legumes in their soups which makes the soup more of a complete meal rather than just an appetizer or primi. Soups in Italy are often looked at as a peasant meal, and beans are an extremely cost effective way to add protein to a dish without the use of expensive cuts of meat- a bonus for vegetarians! Italians tend to use cannellini, lentils and ceci beans in their soups.

Herbs:
Italians do not shy from adding fresh herbs to their soups, whether they are chopped and thrown in at the beginning, middle or end.  They are also partial to making light herb pestos or gremolatas, which helps to preserve the herbs and concentrate the flavors so they can be stored and added throughout the season—providing the perfect pop in any soup.

Stocks & Broths:
This is another way to develop flavor in spring Italian soups- be it a quick or slow cooking broth.  In Italy they would definitely have homemade stocks on hand, ready to be used at any time, but if you lack time there’s no shame in buying store-bought stocks and broth to use in a pinch. 

Chicken- For a hearty and richer depth of taste, make your own stock by roasting chicken bones, and sautéing vegetables like carrots, onions, celery, fresh parsley, bay leaves and black peppercorns.  Again, if you don’t have the time to make the stock ahead, your local grocer is really stocked (no pun intended) with great choices for store-bought options.

Vegetable- For light soups that only contain vegetables, you can keep it vegetarian by using only vegetable based stock.  In your grocer look at what types of vegetables were used to make your stock because this will help to develop your flavor.  Many store brand stocks are carrot-based, onion-based or mushroom-based, so make sure you know the flavor profile of your soup before purchasing a stock.

Herb Broth- This is another easy way to add more seasoning to your soup, again keeping it vegetarian.  You can use water and add all sorts of herbs to infuse the water.  Add onions, carrots, celery, and other vegetables to enhance your herb broth.

Spring Vegetable Minestrone with Herb Pesto
Serves 6

Ingredients

For spring vegetable minestrone

3 tablespoons olive oil
1 yellow onion, chopped small
3 cloves garlic, chopped fine
6 cups vegetable stock
1 tablespoon fresh thyme, chopped fine
3 carrots, chopped medium
3 celery ribs, chopped medium
5 asparagus stalks, trimmed and cut into ½-inch pieces
1 cup green beans, trimmed and cut into ½-inch pieces
1 cup fresh English peas
1 (15 oz) can cannellini beans, rinsed
1 (15 oz) can diced tomatoes
2 cups arugula leaves, chopped

For the herb pesto

1 cup fresh parsley leaves
2 cups fresh basil leaves
1 clove garlic, chopped
1 teaspoon salt
Juice and zest of 1 lemon
½ cup extra-virgin olive oil

Directions

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more. Add vegetable stock, carrots, celery, asparagus and green beans. Season with salt. Increase heat to a simmer and cook until vegetables are almost soft, about 20 minutes. Add peas, beans, and tomatoes and cook 10 minutes more. Add arugula and cook just until wilted. Serve soup drizzled with herb pesto.

For the herb pesto

Place all ingredients, except olive oil, in blender. Stream in olive oil while blending and combine.

Italian Wedding Soup with Spring Greens and Italian Herb Gremolata
Serves 6

Ingredients

For chicken pesto meatballs

1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

Directions

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more.  Add chicken stock, carrots, celery, fennel, and parmesan rind.  Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes.  Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes.   Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata
Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest

Directions

In a small bowl, combine all ingredients and mix.

Pea & Mint Tortellini in Herbed Brodo
Serves 6

Ingredients

For the spring pea and mint tortellini

Olive oil
1 medium shallot, chopped fine
1 cup fresh peas, steamed soft and mashed
2 teaspoons lemon zest
¼ cup grated pecorino
1 teaspoon salt
1 teaspoon black pepper
Fresh pasta sheets

For the herbed brodo

1 (¼ pound) piece Parmigiano-Reggiano
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley
2 sprigs fresh mint
1 tablespoon extra-virgin olive oil
Salt

Directions

For the spring pea and mint tortellini

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth.  Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2-inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

For the herbed brodo

Combine rind, stock, garlic, parsley and mint (tied together with twine), and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.

Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Divide among 6 soup plates, and then shave cheese over soup to taste.

Rustic Artichoke Soup
Serves 6

Ingredients

3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoons unsalted butter
Salt

Directions

In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melded together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.