Spring Vegetable Minestrone Recipe

Ingredients:

• 3 tbsp.olive oil, plus more for drizzling
• 2 large shallots, finely diced
• 3/4 cup dry white wine
• 3 large cloves garlic, minced
• 1/8 tsp. cayenne pepper
• 3 medium carrots, peeled and cut into 1/4-inch dice (11/3 cups)
• 1 large Yukon gold potato, peeled and cut into 1/4-inch dice (11/3 cups)
• 2 medium young turnips, peeled and cut into 1/4-inch dice (11/3 cups)
• 4 cups low-sodium vegetable broth
• 12 Italian parsley sprigs
• 8 fresh thyme sprigs
• 2 bay leaves
• 10 oz. fresh or frozen shelled peas (2 cups)
• 4 oz. snow peas, stems trimmed and cut into 1/8-inch-wide slices (1 cup)
• 3 cups lightly packed spinach leaves (2 oz.)
• 2 Tbsp. minced fresh tarragon, for garnish

Method:

Heat oil in saucepan over medium-high heat. Add Shallots, and sauté, 2 minutes, or until shallots begin to soften. Wine, garlic, red pepper and add. Simmer 4 minutes.
Carrots, potatoes, turnips and add, and 1 minute sauté. Add broth and 5 cups water. Parsley sprigs, thyme sprigs, and bay leaves together with kitchen twine tie, and add to soup. Season with salt and pepper, if desired. Cover and bring to a boil. Reduce heat to medium low, and simmer 20 minutes.
Peas, snow peas and stir in spinach. Cover, and simmer 5 minutes more. Remove herb bundle and discard. Season with salt and pepper, if desired. Ladle soup into bowls, tarragon, sprinkle with drizzle with olive oil and serve.