Celebrate spring with this light & fresh minestrone. Featuring seasonal produce, white beans, and fresh dill in a miso-enhanced broth.
Servings5 medium bowls
- 2 leeks (white & pale-green parts only)
- 2 carrots
- 2-3 medium red potatoes (2-3 cups diced)
- 6 cups vegetable broth
- 1 bunch asparagus (2-3 cups sliced)
- 1 cup peas* (or sugar snap peas, sliced)
- 15 oz. can cannellini beans (or great northern, garbanzo, etc.)
- 2-3 Tbsp. fresh dill
- 1 Tbsp. white miso
Prepare leeks: trim off the roots and dark green tops. (You'll use the white & pale green parts only.) Cut leeks in half lengthwise. Rinse very well under the faucet, fanning out the layers to remove any stubborn grit/soil trapped inside. Drain well. Then slice them in small half-moons.
In a large stockpot over med-high heat, sauté leeks and carrots for 5-6 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
Meanwhile, dice potatoes.
When leeks are softened, add potatoes and broth to stockpot. Bring to a boil then reduce heat, cover, and simmer for 8-10 minutes. (Or until potatoes are just tender as they will continue to cook through the next couple steps.)
Meanwhile, remove woody ends from asparagus and slice into about 1 1/2" pieces. Roughly chop dill.
When potatoes are just tender, add asparagus, peas, white beans (rinsed and drained), and fresh dill. Stir and return to a light boil. Simmer for 3 minutes or until asparagus is tender.
In a small bowl, whisk miso with about 1/4 cup warm water to thin and remove clumps. Add to pot and stir. Salt/pepper to taste if desired or garnish with additional fresh dill before serving.
*Fresh green peas or frozen sweet peas work. If using frozen, simply add them with the asparagus during the last few minutes of cooking. (No need to thaw first.)
Other additions could include: spinach, pasta, celery, onion, garlic, broccoli/cauliflower, thyme or other herbs
Recipe inspired by Bon Appetit & Good Housekeeping
Calories: 200 kcal | Carbohydrates: 43 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 658 mg | Fiber: 9 g | Sugar: 8 g | Vitamin A: 5982 IU | Vitamin C: 30 mg | Calcium: 111 mg | Iron: 4 mg