SPRING MINESTRONE

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Spring Minestrone image

I love making this with garden fresh green peas and asparagus. Delicious. Adapted from a Moosewood recipe.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 leeks, washed and chopped (white and green tender parts only)
1 cup diced celery
1/4 teaspoon dried oregano
1 teaspoon ground fennel (I use 1 t. fennel seed)
salt
pepper
4 cups vegetable broth or 4 cups stock
1 cup cubed zucchini
1 (15 ounce) can cannellini beans, drained and rinsed
2 cups shredded greens (such as Swiss chard, kale, or spinach)
1 cup green peas (fresh or frozen)
1 cup cut asparagus (2-inch pieces)
1 dash fresh lemon juice or 1 dash cider vinegar, to taste
grated parmesan cheese

Steps:

  • In a large soup pot, add oil; heat over medium heat.
  • Add in onions and garlic; saute for 5 minutes or until onions are softened.
  • Add in the leeks and saute/stir for 2-3 minutes.
  • Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
  • Add in vegetable stock; stir and bring to a boil.
  • Lower heat, add the zucchini and simmer for 5 minutes.
  • Add in the white beans and return to a gentle simmer.
  • Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
  • Right before ready to serve, add the lemon juice or vinegar.
  • Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.

Nutrition Facts : Calories 215, Fat 4.7, SaturatedFat 0.7, Sodium 356.8, Carbohydrate 35, Fiber 10.8, Sugar 9.3, Protein 10.4

*** Explore more Spring Minestrone Recipes »

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