Spring Vegetable Minestrone with Kohlrabi

Name: Spring Vegetable Minestrone with Kohlrabi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; ½ yellow onion, chopped ((about ¾ cup)); 1 cup leek, halved and sliced ((about 1 medium leek)); 3 cloves garlic, minced ((about 1 ½ teaspoons)); ½ cup dry white wine; 1 ½ cups carrot, chopped ((about 2 large)); 1 14 oz. can diced San Marzano tomatoes, undrained; 1 tsp dried thyme; 1 tsp dried oregano; 1/8 teaspoon red pepper flakes ((or to taste)); 6 cups vegetable broth; ½ tsp kosher salt; 3 dried bay leaves; 1 2 inch piece of parmesan cheese rind ((optional)); 1 can cannellini beans, drained and rinsed; 6 thin stalks of asparagus, cut into 2-inch pieces; 1 ½ cups peeled and chopped kohlrabi; 2 big handfuls of chopped kohlrabi greens or baby spinach; 1 cup mini penne or other small pasta; Shredded parmesan and black pepper for garnish

Instructions

Prep:10minCook:35min

A delicious seasonal rendition of the Italian classic, this spring vegetable minestrone features leeks, asparagus, and kohlrabi. Vegetarian and gluten-free.

Updated at: Mon, 09 Dec 2024 04:36:05 GMT