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Spring Minestrone

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Spring Minestrone

 2 tbsp olive oil
 2 medium carrots, chopped
 1 medium leek, thinly sliced
 8 sprigs fresh thyme, tied together
 3 large red potatoes, chopped
 2 qts lower-sodium vegetable broth
 1 bunch asparagus, sliced
 1 can (15 oz.) navy beans, rinsed and drained (optional)
 2 tbsp tbsp. chopped fresh dill
To make the soup:
1

In a sauce pot, heat 2 tablespoons olive oil on medium. Add carrots, leek,
fresh thyme, and 1/4 teaspoon salt. Cook for 8 minutes, stirring.

2

Add red potatoes, chopped, and lower-sodium vegetable broth. Partially
cover and heat to boiling on high; reduce heat to simmer. Cook 25
minutes or until potatoes are tender.

3

Add asparagus and simmer 3 minutes or until tender. Discard thyme. Stir
in navy beans (optional), fresh dill, 1/4 teaspoon salt and ⁄ teaspoon
pepper.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 330
% Daily Value *
Total Fat 7g11%

Saturated Fat 1g5%
Sodium 1020mg43%
Total Carbohydrate 62g21%

Dietary Fiber 7g29%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.