Delicious light soup made with white navy beans, red potatoes, vegetables and fresh herbs, this Spring minestrone is light, nutritious and flavourful.
If you wanted to add extra proteins, you could always add some cooked quinoa to the soup. Quinoa is a complete source of protein and is a light grain, perfect for Spring and Summer.
Otherwise, serve the soup with a piece of crusty bread or an avocado toast, which is always good.
The soup is easy and quick to make. It’s vegan and gluten-free.
- 2 tbsp extra-virgin olive oil
- 2 medium carrots chopped
- 1 leek thinly sliced
- 2 cloves garlic minced
- 8 sprigs fresh thyme tied together
- 4-6 small red potatoes quartered
- 4 cups vegetable broth low sodium
- 1 bunch asparagus sliced
- 1 15oz can navy beans rinsed and drained
- 2 tbsp fresh dill minced
- 1/2 tsp unrefined salt
- 1/2 tsp ground black pepper
- cooked quinoa (optional)
- In a large saucepot, heat oil over medium low heat.
- Add carrots, leeks, garlic and thyme, and cook for about 5-6 minutes.
- Add red potatoes, stir and cover with broth.
- Bring to a boil, reduce heat to low, cover and simmer until potatoes are tender, about 20 miuntes.
- Add asparagus, beans, dill salt and pepper, stir, and let cook for another 5 minutes.
- Discard thyme. Add quinoa if using, stir, and divide soup between bowls.