Spring Vegetable Minestrone
It's Spring Minestrone Soup. Easy, one pot vegetable soup that's bursting with fresh green vegetables. Perfect for lightened up lunch or dinner.
- 1 tbsp olive oil water or veggie both
- 1 leek may substitute with a regular yellow onion
- 1/2 fennel bulb
- 1 large carrot diced
- 2 cloves garlic thinly sliced
- 1 tsp Italian seasoning
- 8 c vegetable broth
- 2 medium potatoes cubed
- 1 can (15.5 oz) Cannellini Beans* rinsed and drained, Note 1
- 1/2 cup pasta Fusilli, Penne, Elbows, any pasts will do
- 2 c (about 20 stalks) asparagus trimmed
- 1 c fresh or frozen peas may substitute with snap peas or frozen corn
- 1 3/4 tsp salt
- 1/4 tsp pepper
Slice off the leek's dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.
Trim off the fennel stalks and the root end. Cut fennel bulb in half and discard tough outer layers. Slice the remaining fennel crosswise. For this recipe, you'll only need to slice one half of the fennel. Make sure to reserve the fennel fronds.
Heat olive oil in a large pot and over medium heat. Add leek, fennel, carrot and garlic. Season the veggies with 1/2 teaspoon of salt and 1 teaspoon of Italian seasoning.
Add vegetable broth, potatoes and beans. Simmer the soup for 5 minutes then add your favorite pasta and cook for another 7 minutes.
Stir in the asparagus and peas and continue cooking for 5 more minutes. Adjust the seasoning and serve garnished with fennel fronds.
If you don't have Cannellini beans, good replacement would be Great Northern Beans or Navy Beans. Ultimately, use whichever beans you have in your pantry.
Calories: 221kcal | Carbohydrates: 35.7g | Protein: 10.5g | Fat: 4.3g | Saturated Fat: 1g | Sodium: 801mg | Potassium: 794mg | Fiber: 6g | Sugar: 5.5g | Calcium: 56mg | Iron: 3mg