Asparagus Leek Minestrone
It’s been a while since I’ve posted here; how are you all doing? These have been difficult times for all, but I hope that you are finding some peace and solace during this extended “pause” of our every day lives. While the pandemic has been trying and scary in many ways, it’s been an unexpectedly welcome period of rest for me. As some of you know, I had major chest surgery in early March to remove a large cyst, and have since spent a long period of time recovering and then dealing with some lingering related health issues. During this time, my health, well-being and family have come into laser focus. It’s been a blessing to be able to wake up each morning without expectation of how the day “should” go, and instead, I focus on treating myself well and fully enjoying my children and family. As is to be expected, part of my “self-care” routine involves cooking nourishing foods. It has been my saving grace and gives me a sense of certainty and control during an otherwise unpredictable time. Soup is practically synonymous with comfort, so I made this Asparagus Leek Minestrone a few weeks back. The bright spring flavors combined with creamy white beans and orzo pasta make this my ideal meal this time of year, especially since it’s taken a while for the warmer weather to arrive!
I’ve always been interested in the healing properties of foods, but I am especially focused on food as medicine lately. Leeks, a member of the allium family, have incredible anti-inflammatory, cancer-fighting, and heart protective properties. Asparagus, one of the culinary harbingers of spring, is one of the best sources of folate, fiber, Vitamins C and K, and antioxidants. Now more than ever, it’s crucial that we build up our bodies and immune systems to stay healthy and strong. I’m continuously amazed by the power of plants to keep us in optimal shape – they are literally life saving (and delicious!). So enjoy this soup and stay well, and enjoy the long awaited warmer weather!
Asparagus Leek Minestrone
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 large leeks, white and pale green parts only, thinly sliced into half moons
- 3 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small bunch asparagus, trimmed and chopped into ½” pieces (about 1 ¾ cups)
- 1 ½ tsp salt
- ¼ tsp ground black pepper
- 1 (15.5 oz) can white beans (such as Great Northern), rinsed and drained
- 1 cup finely chopped kale
- 6 cups vegetable stock
- ½ cup dried orzo pasta
Instructions
- In a heavy bottomed pot or Dutch oven, heat olive oil over medium high heat. Add leeks, garlic and celery, and cook, stirring frequently, for 4 minutes, or until leeks are tender. Add asparagus, salt and pepper and cook an additional 3 minutes.
- Add beans, kale and vegetable stock. Stir to combine. Add orzo. Raise heat to bring to a boil, then reduce to medium and simmer, uncovered, for 15 minutes, or until orzo is cooked through and vegetables are tender. Season to taste with additional salt and pepper, if needed. Serve immediately.