Refreshing Vegan Spring Minestrone Soup

BY LUVEY

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As the Spring progresses, it's an excellent idea to add more veggies into your diet. Thankfully, there are numerous amazingly nutritious ones to choose from at this time of year.

The more colorful you can get with your selection of veggies, the happier your body will be with you.

Minestrone soup is an excellent way to enjoy all of the natural gifts of the Spring. The following recipe that I discovered on Good Housekeeping is wonderful and includes carrots, leek, thyme, red potatoes, navy beans, fresh dill, and more.

As you pull all of the ingredients together, feel free to add others that you love! You can't really go wrong with this classic.

INGREDIENTS

  • 2 tbsp. olive oil
  • 2 medium carrots, chopped
  • 1 medium leek, thinly sliced
  • 8 sprigs fresh thyme, tied together
  • 3 large red potatoes, chopped
  • 2 qt. lower-sodium vegetable or chicken broth
  • 1 bunch asparagus, sliced
  • 1 can (15 oz.) navy beans, rinsed and drained (optional)
  • 2 tbsp. chopped fresh dill

INSTRUCTIONS

  1. In 8-quart sauce pot, heat 2 tablespoons olive oil on medium.
  2. Add carrots, leek, fresh thyme, and 1/4 teaspoon salt.
  3. Cook 8 minutes, stirring. Add red potatoes, chopped, and lower-sodium vegetable or chicken broth.
  4. Partially cover and heat to boiling on high; reduce heat to simmer.
  5. Cook 25 minutes or until potatoes are tender.
  6. Add asparagus and simmer 3 minutes or until tender. ADD thyme.
  7. Stir in navy beans (optional), fresh dill, 1/4 teaspoon salt and 1⁄2 teaspoon pepper.
  8. Enjoy!

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