Spring Minestrone Soup with Asparagus
What You Need
- 1 small sweet onion, diced
- 1 1/2 Tbsp olive oil
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 14.5 ounces diced tomatoes
- 1 cup frozen peas
- 1 1/4 lb red potatoes, chopped
- 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 16 oz canned chickpeas, rinsed and drained
- 15.5 ounce canned cannellini beans, rinsed and drained
- 8 ounce small shaped pasta (small shells or ditalini)
- 5 ounce fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- Shaved Parmesan, for garnish
Prep Time: 15 min
Cook Time: 15 min
8
Fresh Asparagus
What You Do
In a medium soup pot, heat olive oil over medium heat. Add the onion and cook till tender. Next, add the garlic and saute for 2 minutes.
Add the broth, tomatoes, peas, and potatoes. Lightly simmer for 5 minutes. Next, add the asparagus, chickpeas, cannellini beans, and pasta. Cook till pasta is tender- about 7-8 minutes.
Add the spinach and stir into the soup. Allow spinach to cook for 2 minutes. Season soup with salt and pepper.
Serve and garnish with shaved Parmesan cheese.
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