Name: Light Spring Minestrone Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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)

Light Spring Minestrone Soup

Light, healthy and refreshing! Find the flavors of spring in this simple minestrone soup.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 people 1x
Category: Soups
Method: Boiling
Cuisine: Italian

Scale

Ingredients

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.

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

Find it online: https://pickledplum.com/light-spring-minestrone-soup/