Go Back
Spring Minestrone
Print

Spring Minestrone

Servings 6
Author Teresa Brittain

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 carrots chopped fine in food processor
  • 3 celery stalks chopped into small pieces
  • 6–8 ounces chopped mushrooms
  • 1–2 tablespoons minced garlic
  • 32 ounces chicken stock
  • 32 ounces water
  • 1 cup chopped asparagus tops
  • 1 16-ounce can white beans drained
  • 1 cup chopped fresh spinach
  • 1 tablespoon pesto
  • Salt, black pepper, Italian seasoning, and chicken base seasoning

Instructions

  • Heat oil in a pan over medium-high. Add onion, carrots, celery, mushrooms, and minced garlic to the pan. Cook and stir in hot oil until tender for about 5 minutes.
  • Pour chicken stock and water into a soup pot. Add hot vegetables to the stock. Bring to a slow boil.
  • Add asparagus tops, beans, spinach, and pesto. Add salt, pepper, and seasonings to taste. Simmer 10 to 20 minutes. Serve with garlic bread.