Spring Minestrone Soup

Ingredients:

• olive oil

• 1 yellow onion, diced

• 2 large garlic cloves, finely chopped

• 2 celery, sliced

• 3-4 cups of chopped raw vegetables such as broccoli, asparagus, zucchini, yellow beets, turnips, green peas

• 2-3 handfuls spinach

• 4 cups vegetable/chicken stock

• fresh herbs such as dill, parsley, and thyme

• 15-oz can/jar white beans

• parmesan rind (optional)

• turmeric

• red chili flakes

• salt

• pepper

• lemon juice

Directions:

1. Heat 1 tablespoon of olive oil in a large pot or dutch oven. Add onion and sauté until translucent, about 7 minutes.

2. Add garlic, celery, and red chili flakes. Sauté for a few more minutes.

3. Add vegetable (except spinach), parmesan rind, a sprig of thyme, turmeric, salt, and pepper. Add more oil if necessary and stir for a few minutes.

4. Add stock and cover with the lid. Cook for 15-25 minutes or until vegetables are cooked through.

5. Add beans and heat through for a few minutes (you can mash half of the beans to thicken the soup).

6. Add spinach, herbs, and lemon juice.

7. Taste and adjust for seasoning.