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Asparagus minestrone

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    Asparagus minestrone Heart Smart Gluten Free Low Sodium

    Asparagus contains antioxidants, "cancer-fighters," and also may improve blood pressure and blood glucose control.


    2 tablespoons extra-virgin olive oil
    1/2 cup diced onion
    3 cloves garlic, minced
    1 pound golden potatoes, cut into bite-size pieces
    4 cups low-sodium vegetable broth
    1/2 pound asparagus, trimmed and cut into bite-size pieces
    1 15-ounce can low-sodium black beans, drained and rinsed
    1 cup frozen peas
    1/2 pound frozen artichoke hearts
    2 cups arugula, roughly chopped
    3 tablespoons pesto sauce


    1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook for 2 minutes.
    2. Add potatoes. Cook for 3 to 5 minutes.
    3. Add broth and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes.
    4. Add asparagus, black beans, peas and artichoke hearts. Simmer for 5 minutes.
    5. Add arugula and pesto. Stir and cook for 3 to 5 minutes.
    6. Serve warm.

    Makes 8 servings

    Carb choices per serving: 1

    Asparagus Minestrone soup image

    Tailor this recipe to your liking by swapping in a different type of leafy green or bean. Try spinach with garbanzo beans or kale with pinto beans anything goes!

    Nutrition Facts