by Peter Som
Spring arrives not with a flourish, but with a quiet recalibration—a softening of edges, a return to breath, to light, to self. In this moment of gentle renewal, this step away from the last frosty wisps of winter, the kitchen becomes a place of intention, where nourishment is both ritual and reflection.
These two dishes—an abundant minestrone I’ve been making for decades, and a vegetable-forward spin on a classic Niçoise—take center stage as one-plate (or bowl) meals in their own right. Yet paired together, this soup and salad duo is lovely when shared family style. Rooted in simplicity, yet deeply expressive, these dishes speak to the beauty of slowing down: of simmering, of tending, of tasting as you go. Each ingredient carries the imprint of the season—green, tender, awakening.
Together, they offer a kind of sustenance that goes beyond the plate. Grounding yet vibrant, they invite us to begin again—mindfully, deliciously and with grace.
My Minestrone
Certain things endure for good reason. This minestrone is one of them—an ode to comfort in its purest form. Each spoonful yields tender cannellini beans, golden squash, soft potato, ribbons of deep-green kale and a whisper of pancetta. It’s humble yet deeply nourishing, a bowl that restores as much as it satisfies. Make more than you think you’ll need—it freezes beautifully, ready to bring warmth to even a chilly spring night.
Note: Homemade chicken stock isn’t required here—but it will give your minestrone a beautiful depth of flavor that store-bought can’t match. If you’re using store-bought, stir in a tablespoon of yellow miso or Better Than Bouillon to deepen the flavor.
Serves 8-10
Ingredients:
4 ounces diced pancetta
1 tablespoon extra-virgin olive oil, plus more for finishing
6 garlic cloves, sliced
1 yellow onion, medium diced
2 tablespoons minced rosemary
3 celery stalks, medium diced
3 carrots, medium diced
Kosher salt and freshly ground black pepper
One 14-ounce can cannellini beans, drained and rinsed
One 28-ounce can San Marzano whole tomatoes
2 medium zucchini, medium diced (about 2 cups)
2 medium yellow squash, medium diced (about 2 cups)
1 large russet potato, peeled and medium diced
8 cups chicken stock (see note)
½ teaspoon chile pepper flakes
1 bay leaf
1 or 2 Parmigiano-Reggiano rinds
1 bunch kale, chopped
Flat-leaf parsley, roughly chopped
Instructions:
1. In a large pot over medium heat, saute the pancetta with olive oil until slightly brown around the edges, then add garlic, onion and rosemary and saute for another minute. Add celery and carrots, season with salt and pepper, and saute for approximately 10 minutes or until the vegetables are tender.
2. Stir in beans, tomatoes, zucchini, yellow squash and potato; add salt and pepper to taste. Add chicken stock, chile pepper flakes, the bay leaf and cheese rinds. Simmer, uncovered, for about 15 minutes or until all vegetables are tender. Skim foam off the top. Ideally, here is where you fish out the bay leaf (or just warn your guests not to eat it if they find it).
3. Add the kale and continue to simmer until it’s wilted, approximately 2 to 3 minutes. Toss in the parsley. Remove the cheese rinds.
4. Serve with a hunk of Parmigiano-Reggiano to be grated atop at the table and extra-virgin olive oil for finishing.
Chickpea Farro Niçoise
A Niçoise, reimagined—where the traditional tuna steps back and the garden takes the lead. Here, tender chickpeas offer heartiness and creaminess, mingling with the bright, briny notes of olives and anchovies. Green beans, gently sauteed with shallots, become something deeper, more fragrant—a contrast of warmth against the salad’s cool brightness.
Everything gathers atop a bed of farro, so nutty and pleasantly chewy, while the vinaigrette shimmers—lemony, herbaceous, with a subtle depth of umami—marrying all those flavors together. It’s a dish that feels like a long spring afternoon: nourishing, effortless and quietly indulgent.
Serves 4-6
Ingredients:
For the Vinaigrette
Juice of 1 lemon
1 tablespoon anchovy oil (from the anchovy fillets; see below)
3 tablespoons extra-virgin olive oil
1 tablespoon chives, minced, plus more for garnish
1 tablespoon flat-leaf parsley, minced, plus more for garnish
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
For Everything Else
1 cup farro
4 eggs
1 teaspoon extra-virgin olive oil
8 ounces green beans, trimmed
1 small shallot, sliced (approximately 2 tablespoons)
1 pint cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
½ cup niçoise olives
6 anchovy fillets (reserve 1 tablespoon of the oil from the jar for the vinaigrette)
Instructions:
1. To make the vinaigrette, in a jar with a lid, combine lemon juice, anchovy oil, olive oil, chives, flat-leaf parsley, Dijon, kosher salt and black pepper, then seal with the lid and shake until emulsified.
2. Fill a large saucepan with well-salted water and bring to a boil. Add the farro and cook according to package instructions. Drain, transfer to a large bowl, pour in half the vinaigrette and stir to combine. Set aside.
3. Lower eggs into a pot of boiling water and cook for exactly 7 minutes. Remove from the water and place in a bowl of cold water. Peel and set aside.
4. In a saute pan over medium heat, add olive oil, then add green beans and shallot, season with salt and pepper, and saute until cooked and tender, approximately 5 minutes.
5. To serve, arrange farro on a serving platter. Arrange the green beans, cherry tomatoes, chickpeas and olives atop, making sure to keep each item grouped. Cut each egg in half. Arrange egg halves and anchovies atop. Drizzle with more dressing, then garnish with chives and parsley.
Find more nourishing recipes in Peter Som’s cookbook, Family Style, and on petersom.com.