Savor the Season: Vegan Asparagus Leek Minestrone Soup Recipe

Ingredients:

• 2 tablespoons 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-inch pieces (about 1¾ cups)
• 1½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15.5-ounce) 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:

1. In a heavy-bottomed pot over medium-high heat, warm olive oil.
2. Add leeks, garlic, and celery, and cook, stirring frequently for 4 minutes, or until leeks are tender.
3. Add asparagus, salt, and pepper, and cook an additional 3 minutes.
4. Add beans, kale, vegetable stock, and orzo. Stir to combine.
5. Raise heat and bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, or until orzo is cooked through and vegetables are tender.
6. Serve immediately.

Enjoy your Spring Vegetable and White Bean Orzo Soup!