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Spring Green Minestrone Soup

Kimberly Snyder
Spring Green Minestrone Soup Author: Kimberly Snyder
5 from 3 votes
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Ingredients
  

  • 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

Instructions
 

  • 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.
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