If you enjoyed my Hearty Minestrone Soup recipe you need to try this one too! This soup is the perfect early spring meal.

Sometimes soups don’t feel filling, especially if there is no beef of chicken added. For that reason I added the pasta and cheddar cheese biscuits. Avoid overcooking the pasta by adding just prior to serving. Have the cheesy biscuits warm and ready for dunking.

Watch the REEL HERE!

Tips:

1. Make sure to cook the onion until wilted and starting to brown. Salt will help this process along.
2. Add you garlic right before you add the other ingredients. Garlic burns easily so you only want to cook until fragrant.
3. De-glaze prior to adding the remaining veggies and liquid. This will allow flavors to fully blend or marry making a delicious base for your soup.
4. Avoid cooking your pasta with the soup. Cook seperately and spoon into your soup when it’s ready to serve.
5. Do add biscuits or warm bread for dunking!
6. You may skip the wine however it does add delicious flavor to your soup.

Minestrone with Conchiglie

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Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 stalks of celery
• 1 full batch of rainbow chard
• 14 ounce can of crushed fire roasted tomatoes
• 14 ounces of chicken broth plus additional water to reach desired consistency
• 4 ounces white wine
• 3 or more tbsp of kosher salt (to taste)
• 2 or 3 cloves of crushed garlic
• Pepper to taste
• 14 ounce can of Great Northern or White Beans, rinsed.
• 2 carrots, diced
• 1 zucchini, diced
• bundle of herbs: rosemary, thyme, etc..(tie with twine for easy removal)
• 1 Parmesan Cheese rind optional
• 12 ounces Conchiglie (shell) pasta (add olive oil and salt when done)

Instructions

1. In a hot Dutch oven, add olive oil and onion. Add salt and saute until wilted and starting to brown. Add garlic and saute until fragrant.
2. De-glaze with wine. Add broth and chard.
3. When chard has wilted, add chicken broth, tomatoes and beans. Add a few grinds of black pepper.
4. Add remaining veggies and simmer until carrots of done.
5. Boil water for pasta. Cook pasta according to manufacturers directions. When done, add olive oil and salt to taste.
6. Add pasta to soup when you are ready to serve.
7. Serve alongside cheesy biscuits.

Yield: 8

Cheesy Dinner Biscuits

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp onion powder plus 1 tsp garlic powder
• 1 tsp salt
• 1 stick or 1/2 cup butter, shredded
• 8 ounces shredded cheddar cheese
• 1/2 cup buttermilk
• 1/2 cup milk
• parsley or basil for topping

Instructions

1. Preheat oven to 425 degrees F. and grease a 10 inch cast iron pan.
2. In a medium bowl, whisk flour, baking powder, salt, garlic and onion powder.
3. Add shredded cheese and butter. Mix with hands.
4. Add milk and push mixture together trying to form a ball.
5. Place on floured surface. Form a rectangle. Fold sides in and then form another rectangle. Flatten into a 3/4 inch thick rectangle.
6. Use a small glass or biscuit cutter to cut out 8 biscuits. Place in cast iron skillet. Add a tabespoon of butter around the biscuits.
7. Bake for 20 minutes or until starting to brown.
8. Remove from oven and serve immediately.
9. Add basil or parsley on top.