Home Healthy Nutrition Tips Green Minestrone Soup With Parmesan & Fresh Dill

Green Minestrone Soup With Parmesan & Fresh Dill

4 min read

Green minestrone soup

Green Minestrone Soup with Parmesan & Fresh Dill

Recipe by Kaley Todd, MS, RDN | Photo by Erin Kunkel

Take the coolness out of spring with a delicious minestrone soup that highlights the season’s recent produce. Flavorful early-spring vegetables like leeks, asparagus, fennel, and broccoli give it a vibrant green shade, in addition to a number of health-boosting vitamins. Top it off with recent dill and lemon zest for a vibrant end. This protein- and fiber-rich soup can be great as a hunger-busting snack—or meal if paired with a couple of slices of multigrain bread. Make an enormous pot to take pleasure in all week lengthy.


2 tablespoons extra-virgin olive oil
2 giant leeks, white and pale inexperienced elements only, thinly sliced
1 giant fennel bulb, cored and thinly sliced
2 cloves garlic, minced
eight cups (64 fl ounces2 l) vegetable or hen inventory, lowered sodium
1 dried bay leaf
1 Parmesan cheese rind (optionally available)
1 can (15 oz/475 g) white beans, no salt added, drained and rinsed
1 zucchini, trimmed and diced
1 bunch asparagus, trimmed and reduce into bite-size items
2 cups (four oz/125 g) broccoli florets, chopped into bite-size pieces
1 tablespoon each lemon zest and juice
Salt and freshly ground pepper
¼ cup (1/three oz/10 g) recent dill fronds, snipped chives, or a mixture
¼ cup (1 oz/30 g) grated Parmesan cheese


In a big pot over medium warmth, heat the olive oil. Add the leeks and fennel and sauté until the greens start to soften, about 5 minutes. Add the garlic and stir till fragrant, 1 minute. Add the inventory, bay leaf, and a Parmesan rind, if in case you have one. Bring to a boil and simmer to let the flavors mix, 10 minutes.

Add the beans and simmer to warm by way of, 5 minutes. Add the zucchini, asparagus, and broccoli and prepare dinner until brilliant green and tender-crisp, 7 minutes. Remove from the heat. Stir within the lemon zest and juice. Add salt and pepper to style.

Ladle the soup into bowls, sprinkle with the recent dill, chives, and Parmesan cheese, and serve warm.

Makes eight servings

Nutrition Facts (per serving)

Calories 189
Protein 13 g
Total fats 6 g
Saturated fat 1 g
Carbs 25 g
Fiber 6 g
Total sugars 5 g
Added sugars 0 g
Sodium 144 mg

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