Spring Green Minestrone Soup
- 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
- 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.
- Add in vegetable broth, broccoli, asparagus, beans, and peas. Bring soup to a simmer and partially cover. Cook for about 10 minutes.
- Stir in spinach and lemon juice and let simmer for 3 more minutes.
- Serve in your favorite soup bowls.
- 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/
3.5.3226