Bertagni
Asparagus and Spinach Minestrone Soup
INGREDIENTS
• 1 Tbsp extra-virgin olive oil or avocado oil
• 2 small leeks, white and light green parts thinly sliced
• 1 large yellow bell pepper chopped
• 1 bunch asparagus ends trimmed and cut into 1-inch pieces
• 2 garlic cloves peeled and minced
• 1 Tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp freshly ground black pepper
• 20 oz can diced tomatoes
• 2 cups cooked or canned navy beans drained and rinsed
• 4 cups low-sodium vegetable broth
• 4 cups spinach
• Juice of 1/2 lemon
INSTRUCTIONS
1. In large saucepan over medium, heat oil.
2. Add leeks and yellow pepper; cook until softened, about 5 minutes.
3. Stir in asparagus and garlic; heat for 3 minutes.
4. Stir in tomato paste, Italian seasoning, salt, red pepper flakes, and black pepper; heat for 1 minute.
5. Add tomatoes, beans, and broth to pot. Bring to a boil; cover and simmer over medium-low heat for 10 minutes.
6. Stir in spinach and lemon juice and heat for 5 minutes.
RECIPE COURTESY OF DELICIOUS LIVING
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