Asparagus and Spinach Minestrone Soup - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil or avocado oil
• 2 small leeks, white and light green parts, thinly sliced
• 1 large yellow bell pepper, chopped
• 1 bunch asparagus, ends trimmed and cut into 1 in (2.5 cm) pieces
• 2 garlic cloves, peeled and minced
• 1 Tbsp (15 mL) tomato paste
• 1 tsp (10 mL) Italian seasoning
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1/4 tsp (1 mL) freshly ground black pepper
• 20 oz (591 mL) can diced tomatoes
• 2 cups (500 mL) cooked or canned navy beans, drained and rinsed
• 4 cups (1 L) low-sodium vegetable broth
• 4 cups (1 L) spinach
• Juice of 1/2 lemon