Spring Vegetable Minestrone
Prep time
Cook time
Total time
Filled with hearty spring vegetables and simmered with Parmesan rind, this Spring Vegetable Minestrone is the ultimate comfort food.
Recipe type: Soup
Serves: 4
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bunch Swiss chard, roughly chopped
  • 1 medium-sized sweet potato, peeled and cut into ½" cubes
  • 14-oz can diced tomatoes
  • 2 cups cooked white northern beans (or a 14-oz can, rinsed and drained)
  • 4 cups vegetable broth
  • 1-inch piece of Parmesan cheese rind
  • a few sprigs of thyme
  • ½ teaspoon red pepper flakes, to taste
  • sea salt, to taste
  • freshly cracked pepper, to taste
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, celery, garlic, and red pepper flakes to the pot and sauté for 8-10 minutes, until the vegetables are soft and slightly caramelized.
  3. Stir swiss chard and sweet potatoes into the pot and continue to cook for 2 more minutes.
  4. Stir tomatoes and thyme into the pot and cook for 8 minutes, or until the swiss chard is wilted.
  5. In a blender or food processor, blend ¾ cup of white beans and ¼ cup of the vegetable broth until the mixture is creamy.
  6. Add the pureed beans to the pot along with the remaining broth and the piece of Parmesan rind.
  7. Simmer on medium-low heat for 20-25 minutes, until the sweet potatoes are soft and the broth is creamy.
  8. Add salt, pepper, and remaining white beans to the pot and simmer for 5 more minutes.
  9. Serve with crusty bread.
Recipe by The Sun and The Spoon at http://www.thesunandthespoon.com/2018/03/14/spring-vegetable-minestrone/