Spring Minestrone

Choose any combination of leafy greens, including baby spinach, chard, or arugula, to bulk up this fresh spring soup recipe.

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4.5 by 4 people

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  • Makes: 4 servings
  • Serving Size: 1 3/4 cups
  • Makes: 7 cups
  • Total Time: 40 mins

Spring Minestrone

Directions

  1. In a large pot heat 1 Tbsp. olive oil over medium heat. Add leek, garlic, and salt. Cook and stir 5 minutes or until tender. Stir in broth, water, and bay leaf; bring to boiling. Stir in beans and asparagus. Return to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until asparagus is tender. Remove bay leaf. Stir in greens.
  2. Meanwhile, for cheese toasts: Preheat broiler. Brush remaining 1 Tbsp. olive oil over each side of bread slices. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute on each side. Sprinkle with cheese; broil until light brown or about 1 minute. Serve with soup.
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Nutrition Facts (Spring Minestrone)

  • Per serving:
  • 292 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 11 mg chol. ,
  • 996 mg sodium ,
  • 33 g carb. ,
  • 7 g fiber ,
  • 4 g sugar ,
  • 15 g pro.
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Reviews (1)

4 Ratings
569 Days Ago
4.0
Love the use of asparagus in a soup. I did feel it needed a bit more seasoning.

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