I love Springtime, I love the flowers, and the fruit and vegetables that come into season.
I make this Vegan Spring Minestrone all the time during these beautiful months. A colorful array of fresh vegetables with carrots, leeks, red potatoes, asparagus, fresh dill and thyme make this soup delightful!
Pair this soup with some crispy, oven baked, bread and it makes for the perfect lunch!
To make Spring Minestrone, you will need the following ingredients:
In a pot, over medium heat, heat 2 tablespoons of olive oil. Add carrots, leek, fresh thyme, and ¼ teaspoon salt. Cook for 8 minutes, stirring continuously.
Add the potatoes, and vegetable or chicken broth. Partially cover and heat to boiling. Reduce heat to a simmer and cook for 25 minutes, until potatoes are tender.
Add asparagus and simmer for 3 minutes, until tender.
Discard the thyme. Stir in the navy beans(optional).
Stir in the fresh dill, salt and pepper to taste.
Serve hot!
In less than an hour you can make this Spring Minestrone, too! It’s colorful, warm and oh so tasty! Try this recipe next Springtime with your own fresh vegetables and let us know how it goes! Tag #cookmerecipes in your own posts!
Have you made this recipe? Share your opinion. Your review will help others learn about the quality of this recipe!
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