Vegetarian Minestrone Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Onions

  Sweet, raw

  1 onion or 331g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red potatoes

  Flesh and skin, raw

  340g

• Thyme

  Fresh

  8 tsp or 6g

• Asparagus

  Raw

  1 lb or 453g

• Dried peaches

  Sulfured, stewed, with added sugar

  170g

• White beans

  Mature seeds, cooked, boiled, without salt

  15 oz or 425g

• Dill Rye Bread

  Oroweat

  100g

Directions

1. Heat oil in a Dutch oven on medium. Add celery, leeks, onion, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until tender, 5 to 7 minutes. Add potatoes, thyme, 1/4 teaspoon each salt and pepper, and 6 cups water and bring to a boil, then simmer 8 minutes. Add asparagus and simmer 2 minutes. Add sugar snap peas and beans and simmer until vegetables are just tender, 3 to 4 minutes more. Discard thyme sprigs. Sprinkle soup with dill and serve with bread, if desired.