1 hr 5 mins
I love making this with garden fresh green peas and asparagus. Delicious. Adapted from a Moosewood recipe.
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Units: US | Metric
- 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)
- 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
- 1In a large soup pot, add oil; heat over medium heat.
- 2Add in onions and garlic; saute for 5 minutes or until onions are softened.
- 3Add in the leeks and saute/stir for 2-3 minutes.
- 4Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
- 5Add in vegetable stock; stir and bring to a boil.
- 6Lower heat, add the zucchini and simmer for 5 minutes.
- 7Add in the white beans and return to a gentle simmer.
- 8Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
- 9Right before ready to serve, add the lemon juice or vinegar.
- 10Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.
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Nutritional Facts for Spring Minestrone
Serving Size: 1 (385 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 214.9
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 356.7 mg
- Total Carbohydrate 35.0 g
- Dietary Fiber 10.8 g
- Sugars 9.2 g
- Protein 10.4 g
The following items or measurements are not included: