Description
Light, healthy and refreshing! Find the flavors of spring in this simple minestrone soup.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large leeks (white parts chopped)
- 2 medium carrots (peeled and chopped)
- 2 turnips (peeled and chopped)
- 1 cup canned or freshly cooked fava beans (rinsed and drained)
- 1/2 cup brown or whole grain rice
- 1 tablespoon dried chives
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 6 cups water
- 2 teaspoons kosher salt
- 8 stalks asparagus (chopped)
- 2 tablespoons fresh dill (chopped)
- lemon wedges (for serving)
Instructions
- In a large pot over medium high heat, add olive oil and leeks and cook for 2 minutes.
- Add carrots and turnips and cook for 2 minutes.
- Add fava beans, rice, dried chives, thyme, bay leaf, ground black pepper, water and kosher salt and bring to a boil.
- Lower the heat, cover and simmer for 40 minutes.
- Add asparagus and simmer for an additional 5 minutes.
- Turn the heat off, add dill, stir and serve with lemon wedges.
Notes
This Light Spring Minestrone soup will keep in the fridge for up to 3-5 days.
Nutrition
- Serving Size:
- Calories: 164
- Sugar: 4 g
- Sodium: 630.2 mg
- Fat: 5.4 g
- Saturated Fat: 0.8 g
- Carbohydrates: 25.7 g
- Fiber: 4.2 g
- Protein: 4.8 g
- Cholesterol: 0 mg
