soups stews

Vegetable Minestrone Soup with Fava Beans and Mint

When the weather warms and fresh vegetables reappear at your local farm stand, try this delicious soup. Thyme's light mint flavor seasons the spring vegetables perfectly.
25m
PREP TIME
35m
COOK TIME
133
CALORIES
16
INGREDIENTS

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Ingredients 12 (1 cup) Servings

INSTRUCTIONS

  • 1 Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. Add leeks, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add stock, parsley, basil and thyme. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 20 minutes
  • 2 Stir in fava beans, asparagus, chickpeas, peas and green beans. Cook 5 minutes or until vegetables are tender-crisp. Add mint flakes. Season to taste with sea salt and freshly ground pepper, if desired
  • 3 To serve, ladle into soup bowls. Sprinkle with grated Parmesan cheese, if desired

TIPS AND TRICKS

Prepare as directed, using frozen fava or lima beans, thawed, in place of the fresh fava beans.

Sprinkle with freshly grated Parmesan cheese, if desired. This recipe was created by Cat Cora, Bon Appétit Executive Chef.

NUTRITION INFORMATION

(per Serving)

Bread, Rolls, and Muffins

Salad and Dressings

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