This Spring Minestrone combines spring veggies with white beans in a flavorful broth, and it makes the perfect light and healthy meal! It is even more flavorful the next day, so you can make it ahead of time and enjoy it later. I like it with a nice piece of crusty sourdough bread or a side salad!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- In a large pot, combine the leeks, onions, green onions, fennel, vegetable broth, garlic, dill, thyme, salt and pepper, and bring to a boil. Lower to a simmer, and add the potatoes. Cook for about 15 minutes until the potatoes are tender.
- Add the asparagus and white beans, and let cook for 5 minutes until the asparagus is tender.
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- Allergen Friendly
- Heart Healthy