Spring minestrone with peas, sugar snap peas, and mint pesto

Green lightness in the soup bowl

A lively wine from New Zealand is the ideal accompaniment to this light spring minestrone, which takes you on a culinary journey with its crisp peas and aromatic mint pesto. This New Zealand wine brings a precise minerality and a fine residual sweetness that is perfectly suited to balance the natural sweetness of the young peas and the delicate spiciness of the sugar snap peas. In upscale vegetable cuisine, we use the power of green ingredients to create a dish that is both nutritious and refreshing without being heavy on the stomach. The combination of clear vegetable stock and the ethereal freshness of mint requires a wine pairing that has both power and elegance to harmoniously capture the herbal nuances. It is the art of selecting seasonal top-quality products that makes this recipe so special and, in combination with a first-class Riesling from Waipara, ensures an unforgettable moment of enjoyment. Adding the fresh pesto to the hot soup just before serving releases a beguiling aroma that heightens the anticipation of the first spoonful. This is a modern interpretation of the classic minestrone, and with the right wine selection, it becomes a holistic experience that celebrates the freshness of the season and will delight your guests.

Ideal wine pairing: Pegasus Bay Estate Riesling (Waipara, New Zealand)

The decision to pair a Riesling from Waipara with spring minestrone is based on the exceptional aromatics and vibrant acidity of this New Zealand white wine. This type of New Zealand wine is characterized by nuances of citrus fruits and a distinctive flinty minerality that correspond perfectly with the herbal profile of the mint pesto and underscore the freshness of the dish. As the soup has a delicate texture due to the vegetables, the wine needs a structure that invigorates the palate and perfectly balances the green aromas of the sugar snap peas. The Waipara region on the South Island gives the Riesling a complexity that elegantly captures both the sweet and savory components of the minestrone. The cool climate keeps the fruit of the wine pure and focused, which particularly strengthens the aromatic bridge to the fresh mint. The result is a harmonious interplay that highlights the natural freshness of the vegetable soup and puts the lively components of the dish in a radiant light, making this wine the ideal companion for fine vegetarian variations and ensuring an incomparable balance on the palate.

The recipe:

Spring minestrone with peas, sugar snap peas, and mint pesto

This spring minestrone is a light and modern interpretation of the Italian vegetable soup, which impresses with its use of seasonal green vegetables. The combination of peas and sugar snap peas provides a crunchy bite, while the homemade mint pesto delivers an intense burst of freshness. Paired with a characterful Riesling from Waipara by Cellardoor24, you can create a healthy yet luxurious dish that impresses with its aromatic clarity and brings spring right to your dining table.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Modern

Servings 2 people

Calories 420 kcal

Equipment

• 1 Großer Kochtopf
• 1 Kleiner Mörser oder Mixer
• 1 Gemüsemesser
• 1 Schöpfkelle

Ingredients

  

1x2x3x

• 200 g fresh peas gepalt
• 150 g sugar snap peas
• 1 Bunch of spring onions
• 800 ml vegetable stock
• 100 g small soup noodles e.g., Stelline
• 1 Bunch of fresh mint
• 30 g pine nuts
• 40 g Parmesan cheese grated
• 50 ml olive oil
• Salt and white pepper
• An organic lemon abrasion

Instructions

 

PREPARATION:

• Clean the sugar snap peas and cut them diagonally into strips.
• Cut the spring onions into fine rings.
• Pluck the mint leaves for the pesto.
• Toast the pine nuts in a pan without oil until golden brown.
• Finely grate the Parmesan cheese.

COOKING STEPS:

• Heat some olive oil in a saucepan.
• Sauté the spring onions until translucent.
• Pour in the vegetable stock and bring to a boil.
• Add the soup noodles to the stock and cook until almost al dente.
• Add the peas and sugar snap strips.
• Let the vegetables simmer for only about 3 to 4 minutes.
• Grind the mint with pine nuts and olive oil to make a pesto.
• Stir the Parmesan cheese and lemon zest into the pesto.
• Season the minestrone with salt and white pepper to taste.
• Make sure that the vegetables retain their bright green color.

SERVE:

• Divide the hot minestrone between two deep plates.
• Place a generous dollop of mint pesto in the center of each.
• Garnish the soup with a few extra mint leaves.
• Serve with chilled Riesling from Waipara.
• Enjoy the soup immediately while the vegetables are still crisp.

RECOMMENDED SIDE DISHES:

• Crispy focaccia
• A few extra shavings of Parmesan cheese
• A splash of fresh olive oil

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 18gFat: 19g

Keyword Minestrone, mint, New Zealand, peas, Riesling, spring, sugar snap peas, Vegetarian, Waipara

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