Description
A classic spring minestrone soup features light, fresh ingredients, typically combining leeks, carrots, asparagus, baby potatoes, green beans, peas and spinach in a savory broth, finished with lemon and parmesan. This veggie-packed one-pot meal is perfect for early spring, often elevated with white beans and pesto.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 leek, chopped (or 1 bunch green onions)
- 2 cloves garlic, minced
- 6 cups chicken bone broth
- 1 pound Yukon gold potatoes, chopped into chunks
- ½ pound asparagus, woody ends removed, cut into 1-inch pieces
- 1 cup shelled fresh peas (or frozen)
- 1 cup sugar snap peas (trimmed)
- 1 (15-ounce) can chickpeas or cannellini beans (rinsed and drained)
- 2 handfuls fresh spinach
- sea salt and black pepper to taste
Optional:
- lemon juice
- fresh herbs (dill, mint or parsley)
- fresh Parmesan cheese
- pesto
Instructions
- Heat olive oil in a large pot over medium heat.
- Add leeks (or green onions), and cook until soft, about 5 minutes.
- Add garlic, and cook for 1 minute until fragrant.
- Add the stock and potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are almost tender.
- Add the asparagus, peas, sugar snap peas and chickpeas. Cook for another 5 to 8 minutes until all vegetables are tender but still bright green.
- Stir in the spinach, and cook just until wilted, about 1 minute. Remove from heat, and stir in fresh lemon juice or herbs.
- Ladle into bowls, and top with freshly grated Parmesan cheese or pesto.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (690g)
- Calories: 258
- Sugar: 9.2g
- Sodium: 217mg
- Fat: 10.9g
- Saturated Fat: 1.8g
- Unsaturated Fat: 8.2g
- Trans Fat: 0g
- Carbohydrates: 48.3g
- Fiber: 10.5g
- Protein: 33.5g
- Cholesterol: 0mg