Bright in color and flavor, this soup is a perfect way to taste spring vegetables at their peak. The broth is savory and satisfying, yet still light enough to serve for lunch.

In a stockpot over medium-high heat, heat oil until shimmering.  Add leek, carrots, thyme and salt.  Sauté for 8-10 minutes, stirring occasionally, until leeks start to brown.

Add potatoes, chicken broth and pepper. Bring back to a boil, then cover and reduce to low; simmer for 20-25 minutes, or until potatoes are fork tender.

Remove thyme, then add asparagus.  Cover and simmer 3 more minutes, or until asparagus is fork tender. 

Remove from heat and stir in beans and dill.  Let sit for 5 minutes before serving with crusty bread.

Spring Minestrone Soup

Serves 4-6

2 tablespoons olive oil

1 large leek, white part halved and sliced, greens discarded

2 large carrots, sliced (about 2 cups)

8 sprigs fresh thyme

½ teaspoon kosher salt

1 pound red potatoes, diced

7 cups low-sodium chicken broth

½ teaspoon ground black pepper

1 bunch asparagus, thick ends trimmed and cut into 1-inch pieces

15 ounce can cannellini beans, rinsed and drained

2 tablespoon chopped fresh dill

Crusty bread, for serving

In a stockpot over medium-high heat, heat oil until shimmering.  Add leek, carrots, thyme and salt. Sauté for 8-10 minutes, stirring occasionally, until leeks start to brown. 

Add potatoes, chicken broth and pepper. Bring back to a boil, then cover and reduce to low; simmer for 20-25 minutes, or until potatoes are fork tender. 

Remove thyme, then add asparagus. Cover and simmer 3 more minutes, or until asparagus is fork tender.

Remove from heat and stir in beans and dill. Let sit for 5 minutes before serving with crusty bread.