Where I live, in New York City, things are just starting to warm up. That’s why I wanted to get in my family’s go-to soup. It’s easy to make and relies heavily on what you already have in your veggie crisper and cupboards.
When I make the minestrone, I like to include at least one green—here, I use Swiss chard—and some fresh herbs. It gives the soup a bright flavor and pop of color. The garlic croutons add a nice crunch. So take the chill off the start of spring season with my hearty greens-and-beans soup.