Spring Minestrone
- 10m Prep Time
- 35m Cook Time
- 45m Ready In
A light and fresh spring minestrone with carrots, leek, red potatoes, and asparagus in a vegetable broth, finished with fresh dill and optional navy beans.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 medium carrots chopped
- 1 medium leek thinly sliced
- 8 sprig fresh thyme tied together
- 1/2 tsp salt divided
- 3 large red potatoes chopped
- 2 quart low-sodium vegetable or chicken broth
- 1 bunch asparagus sliced
- 1 navy beans rinsed (optional)
- 2 tbsp fresh dill chopped
- 1/2 tsp pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 160 mg
- Iron: 5.79 mg
- Magnesium: 143 mg
- Phosphorus: 350 mg
- Potassium: 1549 mg
- Zinc: 3.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp extra virgin olive oil
- 2 quart low-sodium vegetable or chicken broth
- 1/2 tsp pepper
Prepare
- Chop 2 medium carrots
- 1 medium leek, thinly sliced
- 8 sprig fresh thyme, tied together
- 1/2 tsp salt, divided
- Chop 3 large red potatoes
- Slice 1 bunch asparagus
- 1 navy beans, rinsed (optional)
- Chop 2 tbsp fresh dill
Let's Cook
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Step 1.
Heat 2 tablespoons extra virgin olive oil in an 8-quart saucepot over medium heat. Add 2 chopped medium carrots, 1 thinly sliced medium leek, 8 sprigs fresh thyme tied together, and ¼ teaspoon salt. Cook, stirring occasionally, for 8 minutes until the vegetables begin to soften.
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Step 2.
Add 3 chopped large red potatoes and 2 quarts low-sodium vegetable or chicken broth to the pot. Partially cover and bring to a boil, then reduce heat to maintain a simmer. Cook for 25 minutes, or until the potatoes are tender when pierced with a fork.
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Step 3.
While the soup simmers, prepare the asparagus: leave stalks rubber-banded together, trim the ends, and slice through the bunch to cut all stalks at once. Also chop 2 tablespoons fresh dill.
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Step 4.
After the potatoes are tender, add the sliced asparagus to the pot and simmer for 3 minutes, until the asparagus is bright green and tender. Remove and discard the thyme bundle.
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Step 5.
Stir in 1 rinsed 15-ounce can navy beans (if using), 2 tablespoons chopped fresh dill, ½ teaspoon pepper, and the remaining ¼ teaspoon salt. Simmer for 1 minute to heat through, then serve.