MONTHLY FLYER
Spring Vegetable Minestrone Soup
This light yet satisfying minestrone is filled with wholesome vegetables, herbs, and plant-based goodness. Garlic, onion, celery, fennel, zucchini, peas, and navy beans simmer together in a flavorful broth to create a nourishing soup that feels both comforting and refreshing. Rich in fiber, vitamins, minerals, and gentle protein, it’s a wonderful way to enjoy more vegetables in one delicious bowl. Serve with seed crackers, hummus, and olives for a balanced meal.
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2 tbsp olive oil
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2 garlic cloves, minced
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1 onion or leek, chopped
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2 stalks celery, chopped
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1 fennel bulb, chopped
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1 zucchini, chopped
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1 cup fresh or frozen peas
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1 cup cooked navy beans
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6 cups vegetable broth
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1/4 cup chopped parsley
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Salt and pepper to taste
Steps:
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Heat olive oil in a large pot. Add garlic, onion, celery, and fennel. Sauté until soft.
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Add zucchini, peas, navy beans, and broth. Bring to a boil, reduce to simmer.
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Simmer for 15-20 minutes. Add parsley, season with salt and pepper.
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Serve hot with seed crackers, hummus, and olives on the side.
