Spring Minestrone

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Carrots

  Raw

  2 medium or 122g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Thyme

  Fresh

  8 tsp or 6g

• Red potatoes

  Flesh and skin, raw

  3 potato large or 1.11kg

• Chicken broth

  Soup, canned, less/reduced sodium

  8 cup or 1.92kg

• Asparagus

  Raw

  24 spear, medium or 384g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Navy beans

  Mature seeds, sprouted, cooked, boiled, drained, without salt

  16 oz or 454g

• Dill

  Fresh

  2 tbsp or 1g

Directions

1. Wash, peel and chop carrots and potatoes, thinly slice leeks, and chop dill. Slice asparagus. Drain and rinse beans. Put these aside until recipe calls for them.
2. In 8-quart sauce pot, heat 2 tablespoons olive oil on medium. Add carrots, leek, fresh thyme, and 1/4 teaspoon salt. Cook 8 minutes, stirring.
3. Add red potatoes, and lower-sodium vegetable or chicken broth. Partially cover and heat to boiling on high; reduce heat to simmer. Cook 25 minutes or until potatoes are tender.
4. Add asparagus and simmer 3 minutes or until tender. Discard thyme. Stir in navy beans (optional), fresh dill, 1/4 teaspoon salt and 1/2 teaspoon pepper.