The recipe of this spring minestrone (with brown rice) comes from the book Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson. I do not have that book - yet!-, but you can find the recipe here. It's really delicious. Shallots, garlic, brown rice, snow peas, green peas, asparagus* float happily together in a homemade vegetable stock.... Even though the winter minestrone was very good, I'm so glad to have its spring version now.
* I've substituted part of the asparagus with a small Italian zucchini to make sure that my kids will eat it (and it worked)