Spring Minestrone Soup
Ingredients
- 2 Tbsp olive oil
- 2 stalks celery, finely chopped
- 2 leeks (white and light green parts only), finely chopped
- 1 onion, finely chopped
- Kosher salt
- Pepper
- 12 oz red potatoes, cut into ½-inch pieces
- 8 sprigs fresh thyme
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 6 oz sugar snap peas, halved
- 1 (15-oz) can white beans, rinsed
- Chopped dill and crusty bread, for serving
Instructions
- Heat oil in large Dutch oven on medium. Add celery, leeks, onion, and ½ tsp salt and cook, covered, stirring occasionally, until tender, 5 to 7 minutes.
- Add potatoes, thyme, ¼ tsp each salt and pepper, and 6 cups water, and bring to a boil, then simmer 8 minutes. Add asparagus and simmer 2 minutes.
- Add sugar snap peas and beans and simmer until vegetables are just tender, 3 to 4 minutes. Discard thyme sprigs. Sprinkle soup with dill and serve with bread, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
290
|
290
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 12 | 12 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 535 | 535 |
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