Recipes
Spring Vegetable Minestrone Soup
Healthy and satisfyingly tasty
With a medley of tender vegetables, this soup is light and fresh for spring. Be sure to add a generous drizzle of olive oil and a sprinkle of Parmesan and parsley to round out the flavors. The soup would also be delicious topped with an herb pesto or a dollop of ricotta cheese.
Spring Vegetable Minestrone Soup
Serving Size: 6-8
Cook Time: 1 hour
Ingredients:
2 tablespoons olive oil, plus additional for garnish
2 leeks, white and pale green parts only, thinly sliced
2 stalks celery, sliced
3 carrots, sliced on the diagonal
1-1/2 teaspoons salt
1/2 teaspoon pepper
4 cloves garlic, minced
3 medium red potatoes, 1/2" dice
4 cups chicken stock
1 14.5-ounce can Great Northern beans, drained and rinsed
1 bunch asparagus, cut into 1" pieces
1/2 cup fresh or frozen green peas
Parmesan cheese
Fresh flat-leaf parsley, chopped
Equipment:
Round Dutch oven or large stock pot
Knife and cutting board
Directions:
Heat 2 tablespoons olive oil in a soup pot over medium heat. Add leeks, celery, carrots, salt and pepper, and stir to combine. Sauté just until softened, about 10-12 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add potatoes and chicken stock, and bring to a simmer.
Turn heat down to low and stir in the beans. Simmer soup until potatoes are just tender, about 8-10 minutes. Stir in asparagus and green peas. Simmer until asparagus is just cooked through but still bright green, about 2-3 minutes longer. Serve each bowl of soup garnished with a drizzle of olive oil, parmesan cheese and fresh parsley.
