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Who says soup is just for cold weather? This Spring Minestrone is the easiest weeknight dinner that your family will definitely be requesting again.

It is chock full of nutritious, seasonal vegetables – everything from soup staples to hearty root vegetables and leafy greens. Plus, we’re throwing in a can of beans for added fiber and plant protein. This is truly an all-around winner!

If you don’t have everything on the ingredient list, no need to run to the store. Substitute any ingredient for something similar that you have on hand or whatever you’ve received in your weekly FarmboxRX delivery. Happy souping! 

Easy Spring Minestrone

Ingredients: 

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 1 celery stalk, chopped
  • Salt
  • 4 large garlic cloves, minced or pressed
  • 1 lb. tomatoes, chopped, or 1 (14-oz.) can chopped tomatoes with liquid
  • 1 qt. vegetable broth, low sodium or no added salt
  • 1 qt. water
  • 1 medium sweet potato, peeled and diced
  • ¾ lb. zucchini, diced
  • A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1 medium head of broccoli, cut into florets 
  • ½ C soup pasta, such as elbow macaroni or ditalini
  • Leafy greens (kale, spinach, chard) torn into pieces
  • Freshly ground pepper, to taste
  • ¼ C slivered fresh basil leaves
  • Freshly grated Parmesan for garnish

Directions: 

  1. Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add ½ teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes.
  2. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
  3. Stir in 1 quart vegetable broth and 1 quart water, the sweet potato, zucchini, and the bouquet garni, and bring to a simmer. Add 1 teaspoon salt, reduce the heat to low, cover and simmer 45 minutes.
  4. Stir in the cannellini beans. Taste and adjust salt. Remove the bouquet garni.
  5. While the soup is simmering, bring a pot of salted water to a boil and add the broccoli florets. Boil 3-4 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
  6. Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the torn greens and cooked broccoli into the soup. Grind in some black pepper and taste and adjust seasonings. It should be savory and rich-tasting.
  7. Stir in the basil. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

Erin Pellegrin RD, LDN

Beet Salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4 (2 cups)

Ingredients

Salad

1 lb beets

2 oz goat cheese

¼ red onion

3 cup greens of choice

½ cup walnuts, optional

Dressing

1 tbsp honey

1 tbsp mustard of choice, Dijon recommended

1 tbsp olive oil

Directions:

  1. Prepare the vegetables. Rinse the greens, and vigorously scrub the beets clean and cut off the base and root. Quarter the beets, slice the red onion into thin wedges, removing the root and outer layers.
  2. Add the beets to a pot and cover with water. Place over high heat and cover, bringing the beets to a boil. Boil for 20-25 minutes, or until the beets are fork tender.
  3. While the beets are boiling, prepare the dressing. In a small bowl, whisk together honey, mustard, and olive oil.
  4. Once the beets are cooked, strain them. Add the greens to a large salad bowl, and top with the cooked beets, goat cheese, red onion, and walnuts. Drizzle with the honey mustard dressing and toss just before serving.

Calories: 211, Fat: 14g, Cholesterol: 13mg, Sodium: 254mg, Carbohydrates: 18g, Fiber: 4g, Sugars: 13g, Protein: 6g

Recipe by FarmboxRx

Roasted Beets

Ingredients

1 lb beets

2 tbsp oil

½ tsp salt

¼ tsp pepper

Directions:

  1. Preheat the oven to 375°F. Prepare the beets by removing any leaves or excess roots. Wash and scrub to remove any dirt from the surface of the beets.
  2. Wrap the beets in two layers of foil and drizzle with oil, salt, and pepper. Place the foil pack in the oven for 60-75 minutes.
  3. Remove the foil from the oven and open carefully with oven mitts. Cut the beets into quarters and enjoy warm!

Nutrition Facts: Calories: 176, Total Fat: 7g, Carbohydrates: 26g, Fiber: 8g, Protein: 4g

Recipe by FarmboxRx

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