Creamy Minestrone Soup Recipe
Creamy Spring Minestrone Soup takes the classic Italian vegetable soup in a direction that is richer, silkier, and infinitely more satisfying. Fresh vegetables, tender pasta, and a broth with that gentle, velvety body that keeps you coming back for another bowl.
Ingredients
1 tbsp Olive oil
1 large Leek, cleaned and thinly sliced
1/2 tsp Kosher salt
1/4 tsp Freshly ground black pepper
4 cups Low-sodium vegetable broth
2 cups Water, divided
1 pkg Roasted Jalapeno Gravy
1/2 bunch Asparagus, trimmed and cut into bite-sized pieces
1 can (15 oz) White beans, drained and rinsed.
1 cup Baby spinach, chopped
1 cup Cherry tomatoes, halved
1/2 cup Frozen peas, thawed and drained
Chopped fresh dill, for garnish
This Creamy Minestrone Soup gets its smooth, savory depth from Pioneer® Roasted Jalapeño Gravy Mix, which adds just enough warmth to make this spring soup a standout bowl from the very first spoonful.
Instructions
- Sauté the Leeks
Heat oil in a skillet over medium heat. Add leeks, salt and pepper, and cook until tender, about 3 minutes. Set aside.
- Make the Gravy Base
Boil broth and 1 1/2 cups water in a large soup pot over high heat. Meanwhile, whisk together Pioneer Roasted Jalapeño Gravy Mix with 1/2 cup room-temperature water until no lumps remain. Pour gravy mixture into boiling broth mixture, whisking vigorously until smooth. Add asparagus and simmer until tender, about 3-4 minutes.
- Add Vegetables and Serve
Stir in leeks, beans, spinach, tomatoes and peas. Simmer until vegetables are heated through and spinach is wilted, about 3 minutes. Garnish with dill and serve.
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