Spring Thyme Green Minestrone
This Spring Thyme Minestrone Soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it's the perfect way to Share the Love with your friends and neighbors.
Ingredients
Veggies
- 8-10 cups fresh veggies, diced or sliced such as: carrot, onion, celery, leek, fennel, shallot, jalapeno, spinach, kale, asparagus, zucchini, cabbage, broccoli
- 2-3 cloves garlic minced
- 8 cups vegetable broth
- 2 cans white beans, drained & rinsed such as: butter beans, great nothern beans, cannellini beans
- 1/2 cup fresh herbs, fine chopped such as: parsley, rosemary, thyme, basil, cilantro
- 2 Tablespoons freshly grated ginger
- 2 Tablespoons fresh squeezed lemon juice
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound ditalini pasta cooked al dente and reserved
- 1/2 cup basil pesto optional, to swirl in soup for serving
- freshly grated parmesan cheese optional, to grate onto soup for serving
Instructions
- In a large stock pot or dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Add in your 'hard' vegetables, like carrots, onion, celery, garlic, fennel, leeks, shallot, jalapeno. Saute until almost tender, about 10 minutes. Then add in your 'soft' vegetables, like spinach, kale, asparagus, zucchini, cabbage, broccoli. Continue to saute for another 5-7 minutes.
- Add vegetable broth, beans, and fresh herbs. Bring to a light simmer then add the ginger, lemon juice and seasonings. Adjust to taste. Simmer for about 10 minutes to allow the flavors to mingle.
- Meanwhile prepare ditalini (or other favorite small pasta) al dente. Reserve.
- To serve. Place some cooked pasta in bowls. Ladle in hot soup. Swirl with basil pesto and freshly grated parmesan cheese. Enjoy! Don't forget to Share the Love!