Spring Minestrone

Name: Spring Minestrone
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 2 medium carrots, chopped; 1 medium leek, thinly sliced; 8 sprigs fresh thyme, tied together; 3 large red potatoes, chopped; 2 qt. lower-sodium vegetable or chicken broth; 1 bunch asparagus, sliced; 1 can (15 oz.) navy beans, rinsed and drained (optional); 2 tbsp. chopped fresh dill

By The Good Housekeeping Test KitchenPublished: Mar 17, 2017

Danielle Occhiogrosso

Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

Jump to recipe

This colorful spring soup — full of healthy veggies like carrots, leeks and asparagus — can be prepped in a mere 20 minutes.

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Ingredients

2 Tbsp. olive oil
2 medium carrots, chopped
1 medium leek, thinly sliced
8 sprigs fresh thyme, tied together
3 large red potatoes, chopped
2 qt. lower-sodium vegetable or chicken broth
1 bunch asparagus, sliced
1 can (15 oz.) navy beans, rinsed and drained (optional)
2 tbsp. chopped fresh dill

Directions

1. Step 1In 8-quart saucepot, heat 2 tablespoons olive oil on medium. Add carrots, leek, fresh thyme, and 1/4 teaspoon salt. Cook 8 minutes, stirring. Add red potatoes, chopped, and lower-sodium vegetable or chicken broth. Partially cover and heat to boiling on high; reduce heat to simmer. Cook 25 minutes or until potatoes are tender.
2. Step 2Add asparagus and simmer 3 minutes or until tender. Discard thyme. Stir in navy beans (optional), fresh dill, 1/4 teaspoon salt and 1⁄2 teaspoon pepper.

Test Kitchen Hack: When you're slicing the asparagus, leave the stalks rubber banded together. Trim the ends and cut through the rest of the stalk with a few quick strokes to slice all of your asparagus in seconds.

Nutritional information (per serving): About 330 cals, 7 g protein, 62 g carbs, 7 g fat (1 g sat), 7 g fiber, 1,030 mg sodium

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