Spring Minestrone

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.

Twitter Facebook

Servings: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Ready in: 30

Ingredients

• 3 medium organic leeks, sliced
• 1 small organic yellow onion, sliced
• 1 bunch organic green onions, diced small
• 1 organic fennel bulb, core cut out and sliced
• 4 cups vegetable broth
• 2 organic garlic cloves, minced
• 1 tsp dried dill
• 1/2 tsp dried thyme
• 1/2 tsp sea salt, or to taste
• 1/8 tsp ground black pepper
• 3 cups organic red potatoes, cut into 1 inch pieces
• 1 bunch organic asparagus, cut into 1 inch pieces
• 2 cups organic cooked white beans

Instructions

1. 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.
2. Add the asparagus and white beans, and let cook for 5 minutes until the asparagus is tender.
3. Serve!