Springestrone Soup

By The Canadian Living Test Kitchen

56 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	194194 cal
pro	7 g7g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	34 g34g carb
fibre	6 g6g fibre
chol	0 mg0mg chol
sodium	429 mg429mg sodium
% RDI:	-
calcium	66 calcium
iron	1717 iron
vit A	4242 vit A
vit C	3030 vit C
folate	2929 folate

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Whole wheat pasta and lima beans team up in this spring minestrone-style soup. Lima beans are protein powerhouses and the addition of whole wheat pasta makes it a complete protein with an extra boost of fibre.

Ingredients

2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 leek , minced1 1leekleeks, minced
2 cloves garlic , minced2 2cloves garlic, minced
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
2 cups peeled and diced potatoes 2 2cups cupspeeled and diced potatopotatoes
2 cups peeled and diced white turnips 2 2cups cupspeeled and diced white turnipwhite turnips
2 carrots , peeled and diced2 2carrotcarrots, peeled and diced
3 sprigs fresh thyme 3 3sprigs sprigsfresh thyme
2 bay leaves 2 2bay leafbay leaves
1-1/2 tsp ground coriander 1-1/2 1-1/2tsp tspground coriander
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups vegetable broth 2 2cups cupsvegetable broth
2 cups frozen lima beans , thawed2 2cups cupsfrozen lima beans, thawed
1-1/2 cups chopped asparagus 1-1/2 1-1/2cups cupschopped asparagus
1 zucchini , diced1 1zucchinizucchinis, diced
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
2 2cups cupscooked whole wheat pasta, (about 1 cup/250 ml dried)
1/3 1/3cup cupshaved Parmesan cheese, (optional)

Preparation

In large Dutch oven, heat oil over medium heat; cook leek, garlic and hot pepper flakes, stirring often, for 4 minutes or until softened.

Add potato, turnip, carrots, thyme, bay leaves, coriander, salt and pepper; cook, stirring occasionally, for 5 minutes.

Add vegetable broth and 6 cups (1.5 L) water; bring to boil. Reduce heat and simmer for about 10 minutes or until potatoes and turnips are tender.

Add lima beans, asparagus and zucchini; return to boil. Reduce heat and simmer for 2 minutes. Add parsley; cook for 1 minute. Discard thyme and bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Stir in pasta, and Parmesan (if using).

Source : Canadian Living Magazine: May 2008