Asparagus and Spinach Minestrone Soup
Gluten free & vegan
  • 1Tbsp extra-virgin olive oil or avocado oil
  • 2small leeks, white and light green partsthinly sliced
  • 1large yellow bell pepperchopped
  • 1bunch asparagusends trimmed and cut into 1-inch pieces
  • 2 garlic clovespeeled and minced
  • 1Tbsp tomato paste
  • 1tsp Italian seasoning
  • 1/2tsp salt
  • 1/2tsp crushed red pepper flakes
  • 1/4 tsp freshly ground black pepper
  • 20oz can diced tomatoes
  • 2cups cooked or canned navy beansdrained and rinsed
  • 4cups low-sodium vegetable broth
  • 4cups spinach
  • Juice of 1/2 lemon
  1. In large saucepan over medium, heat oil. Add leeks and yellow pepper; cook until softened, about 5 minutes. Stir in asparagus and garlic; heat for 3 minutes. Stir in tomato paste, Italian seasoning, salt, red pepper flakes, and black pepper; heat for 1 minute. Add tomatoes, beans, and broth to pot. Bring to a boil; cover and simmer over medium-low heat for 10 minutes. Stir in spinach and lemon juice and heat for 5 minutes.
Recipe Notes

Per serving: 259 calories; 12 g protein; 5 g total fat (1 g sat. fat); 45 g total carbohydrates (9 g sugars, 15 g fiber); 475 mg sodium

Pay it forward

Don’t compost leek tops and asparagus ends. Bundle them up and stash them in the freezer along with other veggie trimmings, such as mushroom stems, in an airtight container. When you’ve collected enough, use these scraps to make vegetable stock.