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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spring Minestone Soup Recipe

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This recipe for Spring Minestone Soup is from Godfrey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
2 medium carrots, chopped
1 medium leek, thinly sliced
8 sprigs fresh thyme, tied together
3 large red potatoes, chopped
2 qt. low-sodium vegetable or chicken broth
1 bunch asparagus, sliced
1- 15 oz. can navy beans, rinsed and drained (optional)
2 tbsp. chopped fresh dill
Directions:
Directions:
In an 8 qt. saucepot, heat 2 tbsp. olive oil on medium heat.
Add carrots, leeks, fresh thyme, and ¼ tsp. salt.
Cook 8 minutes, stirring constantly.
Add red potatoes and vegetable or chicken broth.
Partially cover and bring to a boil, then reduce heat to simmer.
Cook for 25 mintuesor until potatoes are tender.
Add asparagus and simmer for 3 mintues or until tender.
Discard thyme and add the navy beans (optional), fresh dill, ¼ tsp. salt, and ½ tsp. black pepper.

 

 

 

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