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

First Published: 03/28/2014
Last Reviewed: 03/28/2014

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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!
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