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Spring Minestrone Soup Recipe

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This recipe for Spring Minestrone Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
2 stalks celery, finely chopped
2 leeks (white and light green parts only), finely chopped
1 onion, finely chopped
kosher salt and pepper
12 oz red potatoes, cut into 1/2-in pieces
8 sprigs fresh thyme
1 lb asparagus, trimmed and cut into 1-in pieces
6 oz sugar snap peas, halved
1 15-oz can white beans, rinsed
chopped dill and crusty bread, for serving
Directions:
Directions:
1) Heat oil in a Dutch oven on medium. Add celery, leeks, onion, and 1/2 tsp salt, and cook, covered, stirring occasionally, until tender, 5-7 minutes.

2) Add potatoes, thyme, 3/4 tsp each salt and pepper, and 6 cups water and bring to a boil, then simmer 8 minutes. Add asparagus and simmer 2 minutes.

3)Add sugar snap peas and beans and simmer until vegetables are just tender, 3-4 minutes more. Discard thyme sprigs. Sprinkle soup with dill and serve with bread, if desired.

 

 

 

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