Vignole – Italian Spring Vegetable Soup (ME)

Vignole
Vignole, loosely translated, means a “celebration of spring” and this lovely light and savory soup is just that. Filled with young, tender, green vegetables, herbs and simple white beans, you can’t help but think of the lightness of spring. This is the perfect, healthy soup, with just a little Prosciutto di Parma for texture and flavor. Enjoy the bright loveliness of this simple spring inspired dish.

Yield: 10 Servings

“ME” indicates a healthier Mindful Eating option.

  • INGREDIENTS
    4 Tbsp Olive Oil
    1 Bunch (About 6) Green Onions, chopped into small rounds
    2 Medium Leeks, coarsely chopped
    3 oz. Thinly Sliced Prosciutto di Parma, torn into pieces
    64 oz. Unsalted Chicken Stock
    10 oz. Fresh English Peas or Frozen Peas
    2 Cups Baby or Small Zucchini, coarsely chopped
    1 1/2 Cups Baby Broccoli, coarsely chopped
    1 15 oz. Can Great Northern Beans, drained and rinsed*
    1 15 oz. Can White Kidney Beans, drained and rinsed*
    4 Fresh Sprigs Thyme, leaves only
    1/4 Cup Fresh Mint, finely chopped
    1/4 Cup Flat Leaf Parsley, coarsely chopped
    Fresh Ground Sea Salt
    Fresh Ground Black Pepper
    3 Cups Fresh Swiss Chard, coarsely chopped
    Parmesan Cheese, shredded for garnish

    *You can substitute other varieties of white beans.

    DIRECTIONS
    1. Heat olive oil over medium high heat in the bottom of a large stock pot or dutch oven. Add Green Onions, Leeks and Prosciutto. Cook for about 5-7 minutes, stirring occasionally, until onions and leeks begin to become transparent and before Prosciutto is too browned.
    2. Add Chicken Stock, Peas, Zucchini and Broccoli. Bring Chicken Stock to a slow rolling simmer, cook veggies for about 3-5 minutes until barely tender.
    3. Add Beans, Thyme, Mint and Parsley. Continue to heat for a few minutes until Beans are warmed through.
    4. Add Swiss Chard. Cook for a few more minutes, adding Salt and Pepper to taste to balance final flavor. Remove from heat.
    5. Serve in individual bowls with a sprinkle of Parmesan Cheese. Goes great with warm, crusty whole grain bread. Enjoy!

    Related Posts Plugin for WordPress, Blogger...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    Follow Me on Pinterest

    Quote of the Week

    "Hope and fear cannot occupy the same space at the same time. Invite one to stay." ~Maya Angelou
  • Visit the Inspiring Quote Archive here.

    About the Author – Jes

    About the Author – Jes

    I have a bottomless passion for food, travel, and gardening. On this site I share my joy and vision for good food, big adventures and green spaces. You can learn a little more about me here.

    Questions? Comments? Ideas?

    Please contact me via e-mail.

    Sign-Up to Receive New Posts Via Email

    Enter your email address:

    Follow Urban Sacred Garden on Facebook

    Terms of Use

    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
    Southern Food Bloggers
    Kentucky Food Bloggers

    Archives