Spring Vegetable Minestrone

By krystallondon

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 strips of bacon
• 1 onion, chopped
• 1 carrot, sliced
• 1 pint cherry tomatoes or 28-oz (796-mL) can diced tomatoes, drained
• 900-mL carton chicken broth
• 1/4 cup (50 mL) tubetti or tiny farfalle pasta
• 19-oz (540-mL) can white kidney beans
• 1/4 cup (50 mL) chopped fresh dill

Details

Servings 4

Preparation

Step 1

1. 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.

2. 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.

3. 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.

Nutrients per Serving
9 g protein
4 g fat
22 g carbohydrates
7 g fibre
895 mg sodium
155 calories