Spring Minestrone

Let's Cook

1. Step 1.

   Heat 2 tablespoons extra virgin olive oil in an 8-quart saucepot over medium heat. Add 2 chopped medium carrots, 1 thinly sliced medium leek, 8 sprigs fresh thyme tied together, and ¼ teaspoon salt. Cook, stirring occasionally, for 8 minutes until the vegetables begin to soften.

2. Step 2.

   Add 3 chopped large red potatoes and 2 quarts low-sodium vegetable or chicken broth to the pot. Partially cover and bring to a boil, then reduce heat to maintain a simmer. Cook for 25 minutes, or until the potatoes are tender when pierced with a fork.

3. Step 3.

   While the soup simmers, prepare the asparagus: leave stalks rubber-banded together, trim the ends, and slice through the bunch to cut all stalks at once. Also chop 2 tablespoons fresh dill.

4. Step 4.

   After the potatoes are tender, add the sliced asparagus to the pot and simmer for 3 minutes, until the asparagus is bright green and tender. Remove and discard the thyme bundle.

5. Step 5.

   Stir in 1 rinsed 15-ounce can navy beans (if using), 2 tablespoons chopped fresh dill, ½ teaspoon pepper, and the remaining ¼ teaspoon salt. Simmer for 1 minute to heat through, then serve.