Description
A fresh and nutritious spring minestrone soup featuring asparagus, green peas, and leeks.
Ingredients
Scale
- 2 Tablespoons (30 ml) unrefined, cold-pressed, extra virgin olive oil
- 2 leeks, washed well, white and light green parts sliced thinly
- 4 cloves garlic, sliced thinly
- 1 pound (450 g) asparagus, trimmed and sliced on the diagonal into 1-inch pieces
- 1 ½ cups (225 g) fresh or frozen green peas
- 2 Tablespoons (8 g) chopped flat-leaf parsley
- 6 cups (1.42 L) vegetable stock or light chicken stock, preferably homemade
- 1 ½ cups (255 g) cooked white beans, such as Cannellini or Great Northern, or 1 15-ounce (425 g) can, drained and rinsed
- 21/2 teaspoons sea salt, more if your stock is unsalted
- 4 ounces (115 g) baby spinach leaves
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep Your Broth: Start by heating your vegetable broth in a large pot over medium heat. You will notice the warmth spreading and that inviting aroma filling your kitchen. This simmering broth will serve as the flavorful base for your soup.
- Cook the Leeks: Add sliced leeks to the pot, letting them sauté until they are soft and tender, which usually takes around five minutes. They will start to look translucent and smell sweet, adding depth to your soup.
- Throw in the Asparagus: Toss in the asparagus pieces and give everything a gentle stir. In about five minutes, you will see them turning bright green and tender. This step ensures they maintain that crispness while adding color to your bowl.
- Add the Peas: Next, mix in fresh peas and let them simmer for a couple of minutes. You will see the peas taking on a vibrant hue.
- Mix in the Greens: Stir in your spring greens, letting them wilt nicely into the mix. In just a couple of minutes, they will soften and bring a fresh taste to the soup.
- Season & Taste: Now is the time to adjust your seasoning. Sprinkle in sea salt and freshly ground black pepper, swirling the soup until well-distributed. Taste as you go.
- Finishing Touches: Once everything is cooked through, let it simmer for just another minute or two before removing from heat. You will know it is ready when the vegetables look vibrant and inviting.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving.
- Expert Tips: Use tops of leeks for homemade vegetable stock.
- For thicker soup, add extra vegetable stock gradually until it reaches your desired consistency.
- If your soup tastes bland, a sprinkle of fresh herbs such as parsley or basil can boost the flavor.
- Reheating Instructions: Reheat on the stove over medium heat until warmed through, typically 5 minutes.
- Serving Suggestions: Serve with a drizzle of olive oil on top. Pair with crusty bread for added texture or accompany with a fresh green salad.
- Recipe Variations: Add diced potatoes for extra heartiness or include fresh herbs like dill or mint for flavor twists. Replace spinach with kale for a different texture.
- Ingredient Notes: Use fresh vegetables when available. Frozen peas and asparagus can be used if fresh is not an option. Ensure they are thawed before adding them to the soup.
Nutrition
- Serving Size: N/A
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null