Fresh Spring Minestrone Soup
In the Kitchen

Spring Minestrone Soup

March 25, 2020

Bright in color and flavor, this soup is a perfect way to taste spring vegetables at their peak. The broth is savory and satisfying, yet still light enough to serve for lunch.

2 Spring Minestrone Soup

In a stockpot over medium-high heat, heat oil until shimmering.  Add leek, carrots, thyme and salt.  Sauté for 8-10 minutes, stirring occasionally, until leeks start to brown.

3 Spring Minestrone Soup

Add potatoes, chicken broth and pepper. Bring back to a boil, then cover and reduce to low; simmer for 20-25 minutes, or until potatoes are fork tender.

4 Spring Minestrone Soup

Remove thyme, then add asparagus.  Cover and simmer 3 more minutes, or until asparagus is fork tender. 

5 Spring Minestrone Soup

Remove from heat and stir in beans and dill.  Let sit for 5 minutes before serving with crusty bread.

1 Spring Minestrone Soup

 

Spring Minestrone Soup

Serves 4-6

 

2 tablespoons olive oil

1 large leek, white part halved and sliced, greens discarded

2 large carrots, sliced (about 2 cups)

8 sprigs fresh thyme

½ teaspoon kosher salt

1 pound red potatoes, diced

7 cups low-sodium chicken broth

½ teaspoon ground black pepper

1 bunch asparagus, thick ends trimmed and cut into 1-inch pieces

15 ounce can cannellini beans, rinsed and drained

2 tablespoon chopped fresh dill

Crusty bread, for serving

 

In a stockpot over medium-high heat, heat oil until shimmering.  Add leek, carrots, thyme and salt. Sauté for 8-10 minutes, stirring occasionally, until leeks start to brown. 

 

Add potatoes, chicken broth and pepper. Bring back to a boil, then cover and reduce to low; simmer for 20-25 minutes, or until potatoes are fork tender. 

 

Remove thyme, then add asparagus. Cover and simmer 3 more minutes, or until asparagus is fork tender.

 

Remove from heat and stir in beans and dill. Let sit for 5 minutes before serving with crusty bread.

 

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