Spring-vegetable minestrone
16
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 Servings
Yvonne Duivenvoorden
Break away from winter’s heavy soups with this light, veggie-packed version of an Italian classic. It’s great for tucking into when the days begin to warm, but the evenings are still chilly.
Ingredients
4 baby bok choy, or 1/2 of a large bok choy
3 slices bacon
1 onion, chopped
1 carrot, sliced
1 pint cherry tomatoes, or 796-mL can diced tomatoes, drained
900-ml carton chicken broth
1/4 cup tubetti pasta, or tiny farfalle pasta
540-ml can white kidney beans
1/4 cup chopped fresh dill
Instructions
Rinse bok choy, separating leaves slightly to remove grit. Slice lengthwise into quarters. If using large bok choy, thinly slice. It should measure about 4 cups (1 L). Thickly slice bacon and place in a large saucepan set over medium. Cook until bacon is crispy, about 3 min.
Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp (15 mL). Add onion, carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil. Add pasta and cook until just tender, 5 to 10 min.
While pasta is cooking, drain and rinse beans. Stir into soup along with bok choy. Simmer until bok choy starts to wilt, 3 more min. Stir in dill. Ladle into bowls and enjoy with crusty bread.
Nutrition (per serving)
Calories 155, Protein 9g, Carbohydrates 22g, Fat 4g, Fibre 7g, Sodium 895mg.
