Even as a dietitian, I'll admit, I don't eat as many veggies as I would like. Especially in these winter months, my appetite for a cold salad fades away.
My solution: a hearty minestrone. Packed with antioxidant-rich veggies, it's a super family-friendly traditional winter soup, but with a sophisticated lemony-twist ;)
Go ahead and make a big batch. It lasts all week and freezes well. It's all about batch cooking, baby!
Hope this soup helps warms your winter!
Love and Zest,
Hearty Lemon Artichoke Minestrone
- 2 tbsp extra virgin olive oil
- 1 large leek, cut lengthwise, then into thinly sliced semi-circles
- 4 cloves garlic, minced
- 2 large carrots, diced
- 1 cup peas (frozen, english peas)
- 2 cans diced tomatoes, with the juice
- 1 can artichoke hearts, thinly sliced. Be sure to save the juice from the can to add to the soup.
- Juice of 1 lemon + lemon zest for garnish
- 6 cups chicken or veg stock
- 1 can white beans, drained and rinsed
- 1 cup uncooked whole grain pasta
- 2 cups fresh spinach
- 1/4 cup grated parmesan per serving
Garnish: Green Olives (pitted & sliced), parmesan, fresh parsley & lemon zest
Heat 2 tablespoons olive oil in a large heavy- pot over medium heat. Saute leek, carrot and garlic, with a dash of salt, stirring occasionally, until softened and slightly starting to brown, about 7 minutes.
Add tomatoes, artichokes (including artichoke juice) and stock; bring to a boil then reduce heat to low. Add beans and simmer until vegetables are just tender, ~10-15 minutes.
Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente. Drain and add pasta to soup.
Stir in lemon juice and spinach. Simmer until spinach wilts. Taste and season with salt & pepper as desired.
For serving, top each bowl with 1/4 cup shaved parmesan cheese, sliced green olives, lots of fresh parsley and a sprinkle of lemon zest.
Pro tip: Throw parmesan rinds into the broth while the vegetables cook for a richer flavor.