A bright and flavorful soup perfect for spring, packed with protein, vitamins, and antioxidants. This minestrone soup nourishes your body and soul, featuring seasonal vegetables and delicious toppings.
1: Dice the onion, garlic, celery, and parsley.
2: Trim the asparagus, cut into quarter-inch pieces, and set aside.
3: Trim the leeks by removing the tops, thinly slice, and soak in cold water to remove sand.
4: In a large pot over medium heat, add the onion, celery, leeks, and garlic with olive oil and salt. Sauté until tender and caramelized (about 15 minutes).
5: Add 4 cups of broth, parmesan rind, thyme, oregano, and lemon zest/juice. Reduce heat to medium-low and simmer for 20 minutes.
6: Add frozen peas, asparagus, cannellini beans, and parsley. Cover with remaining 4 cups of broth and simmer for 15 minutes or until vegetables are fully cooked.
7: Serve with fresh or jarred pesto, grated parmesan, parsley, chili flakes, and lemon zest.
