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Spring Minestrone Soup

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Spring Minestrone Soup

This easy vegetarian soup showcases springtime’s finest greens including asparagus and snap peas.

2 tbsp. olive oil
stalks celery, finely chopped
leeks (white and light green parts only), finely chopped
onion, finely chopped
Kosher salt
12 oz. red potatoes, cut into 1/2-inch pieces
sprigs fresh thyme
1 lb. asparagus, trimmed and cut into 1-inch pieces
6 oz. sugar snap peas, halved
15-oz can white beans, rinsed
Chopped dill and crusty bread, for serving


    1. Heat oil in a Dutch oven on medium. Add celery, leeks, onion, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until tender, 5 to 7 minutes.
    2. Add potatoes, thyme, 1/4 teaspoon each salt and pepper, and 6 cups water and bring to a boil, then simmer 8 minutes. Add asparagus and simmer 2 minutes.
    3. Add sugar snap peas and beans and simmer until vegetables are just tender, 3 to 4 minutes more. Discard thyme sprigs. Sprinkle soup with dill and serve with bread, if desired.