Gut Healthy Springtime Minestrone

I often find myself lacking inspiration during the transition between seasons.

The sunny days and chilly nights leave us craving more veggies, but not quite ready to swap soups for salads entirely.

We want the freshness that comes with spring veggies and still crave the comfort and warmth of soups and roasted veggies. 

It’s so easy to get stuck in a rut so having a few ideas at your fingertips can be really helpful! I like to keep a list of meal ideas for each season on my phone. Cooking with the seasons and being inspired by the fresh produce it brings is another great way to be inspired.

This soup combines the brightness of peas, leeks and mint with the comfort of soup and pasta, and it’s a real favorite around here.

Ingredients:

• 1 T extra virgin olive oil

• 1 leek, sliced thin

• 1 quart chicken or vegetable stock

• 1 bulb fennel, chopped

• 1 small package tortellini

• 1 can cannellini beans, drained

• 1 large bunch rainbow chard, sliced thin

• 1 cup fresh or frozen green peas

• 1/4 cup chopped fresh mint

• 1/2 tsp salt

• Fresh black pepper to taste 

• fresh grated Parmesan for serving ( you can add the rind to the soup for more flavor if desired) 

Directions:

Heat the olive oil over medium high heat in a large pot. Add the chopped leek and saute until soft (about 4-5 minutes). Add the fennel, swiss chard, white beans, peas, salt and pepper. Cook until veggies are just tender. 

Add the stock and bring to a gentle boil. Add the tortellini and continue cooking until pasta is tender (about 3-5 minutes). Ladle soup into bowls and serve with freshly grated Parmesan cheese and fresh mint.