Spring Green Minestrone
Servings: 6
Ingredients
- 2 Tablespoons 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 asparagus trimmed and sliced on the diagonal into 1-inch pieces
- 1 ½ cups fresh or frozen green peas
- 2 Tablespoons chopped flat-leaf parsley
- 6 cups vegetable stock or light chicken stock preferably homemade
- 1 ½ cups cooked white beans such as Cannellini or Great Northern, or 1 15-ounce can, drained and rinsed
- 2 teaspoons sea salt more if your stock is unsalted
- 4 ounces baby spinach leaves
Instructions
- In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until tender, about 5 minutes. Add the garlic and sauté another 2 minutes.
- Add the asparagus, peas and parsley and toss to coat with the oil, leeks and garlic. Pour in the stock, white beans, and sea salt. Bring to a boil and lower the heat to a simmer. Cook uncovered until the asparagus is just tender, about 5 minutes.
- Stir in the spinach leaves and taste for seasoning. Don't be disappointed, but that's all you have to do!
Notes
If you make your own stock, use the tops of your leeks and the woody ends from the asparagus that you might be inclined to compost or throw away.