Spring Minestrone

1. 1

   Heat the olive oil in a large saucepan over medium-high heat, then add the shallots and garlic and saute for a couple of minutes until soft. Add the rice and cook, stirring for 1 minute, then add the stock and bring to a boil. Cover, lower the heat, and simmer until the rice is just tender, 35 to 45 minutes.

2. 2

   Add the sugar snap peas, asparagus, and green peas, and season with a few healthy pinches of salt and a few grinds of black pepper. The key to making this soup truly delicious, is getting the seasoning right, so if you need more salt, add some and taste again. Taste and adjust. Simmer for another 2 or 3 minutes and serve immediately; this way the vegetables stay crisp and bright.

* Per serving · 4 servings · Values may vary.

No additional tips available.