I like to make soups featuring veggies that are available for the current season. This one features ramps, leeks and asparagus, a seasonal twist on the classic bean soup minestrone. This is hearty, healthy and delicious, perfect served with a piece of crusty sour dough bread on the side!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large pot, combine all of the vegetables except for the leaves of the ramps, and cover with vegetable stock.
- Add the salt, pepper, dill, garlic and onion powder and bring to a boil. Lower to a simmer and cook until the veggies are tender, about 20 minutes.
- Add the asparagus, beans and ramp leaves and cook another 5 minutes until the asparagus is tender.
- Taste for seasoning and add more salt if needed.
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- Allergen Friendly
- Heart Healthy