One of my favorite times of year is Spring so it makes sense to add Springtime Minestrone as the first recipe here in March 2024...
A Greek or an Italian salad is always a perfect complimentary dish to have with any soup.
Ingredients
2 tablespoons extra virgin oil
2 quarts of veggie or chicken broth
1 medium leek, thinly sliced
1 bunch of asparagus, sliced
2 medium carrots, chopped
1/2 cup or more of spinach
3 medium red potatoes, cut into 3/4 inch pieces
1 15-ounce can of navy beans
2 tablespoons of dill
2 teaspoons of thyme
Add salt and pepper to your liking
The Plan
Start food prepping...
Slice the veggies.
Set the veggies aside in a bowl.
Measure out the seasonings and salt+pepper and set aside in a bowl.
Start cookin'...
Heat olive oil on medium heat in saucepan on stovetop. Add carrots, leek, thyme and salt. Cook for 8-10 minutes. Add potatoes and broth. Bring to a boil before reducing heat to simmer. Cook until potatoes are tender, about 20-25 minutes.
Final Touches...
Add asparagus and simmer for about 3 minutes or until they are tender. Stir in spinach, navy beans, dill, pepper and salt to your liking.