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Light Spring Minestrone Soup

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

  1. In a large pot over medium high heat, add olive oil and leeks and cook for 2 minutes.
  2. Add carrots and turnips and cook for 2 minutes.
  3. Add fava beans, rice, dried chives, thyme, bay leaf, ground black pepper, water and kosher salt and bring to a boil.
  4. Lower the heat, cover and simmer for 40 minutes.
  5. Add asparagus and simmer for an additional 5 minutes.
  6. 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.

Keywords: recipe, vegan, vegetarian, plant based, meatless, appetizer

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