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.
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.
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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