Spring Green Minestrone Soup
Spring Green Minestrone Soup Author: Kimberly Snyder
  • 2 Tbs. coconut oil oil
  • ½ fennel bulb, thinly sliced
  • 2 leeks, thinly sliced
  • 2 sage leaves, finely chopped
  • ¼ tsp. cayenne pepper
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 8 cups of vegetable broth
  • 1 cup of broccoli, finely chopped
  • 1 cup of cannellini beans
  • ½ cup of fresh English peas, removed from their pod (or if hard to source, frozen is okay)
  • ½ cup of sugar snap peas
  • 1 bunch of asparagus, chopped
  • 2 cups of fresh spinach
  • ½ lemon, juiced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Nutritional yeast, to taste
  1. Heat 2 tablespoons of coconut oil on medium in a large soup pot. Add in fennel, leeks, sage leaves and spices and cook for about 5 minutes.
  2. Add in vegetable broth, broccoli, asparagus, beans, and peas. Bring soup to a simmer and partially cover. Cook for about 10 minutes.
  3. Stir in spinach and lemon juice and let simmer for 3 more minutes.
  4. Serve in your favorite soup bowls.
  5. Add sea salt, freshly ground black pepper, and nutritional yeast to taste.
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2020/03/31/spring-green-minestrone-soup/