Vignole – Italian Spring Vegetable Soup
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.
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.
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!