Spring Minestrone

Apr 29, 2022

I bet you haven’t eaten a cooked radish, huh, with their greens… Or ramps? Well, you’re in for some new experiences, then, as I take you on a tour of some of my favorite spring produce in this week’s soup! When cooked, radishes lose their zip and take on a yielding, gentle texture for such a bold mascot of spring; their greens lend a bright flavor to the broth. Also known as wild leeks, ramps have a delicate but commanding flavor, somewhat like a blend of garlic and onion; I used their greens, too. I hope this soup offers a new perspective on spring produce, because looking to the garden for inspiration (or into a bowl of soup, for that matter), feeling excited by little gifts of nature, seems like the best way to feel connected to life right now.

Serving Suggestions:

  • Rub cut side of garlic clove on bread
  • Top with a pile of finely grated Pecorino or Parmesan
  • Stir in a dollop of pesto

Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.

Yes, all this fun and love went into the recipe. That’s why it tastes so good.

You and me both, David. You and me both.



virtual soup club member gallery

submit photos here