Spring Minestrone Soup
1 tablespoon of olive oil
1 large sweet onion chopped
1 medium fennel chopped
2 cloves of garlic finely chopped
1 pound of asparagus
6 cups vegetable broth
1 tablespoon of dill weed
3 cups of kale, stems removed and leaves chopped
1 tablespoon of lemon juice
1 teaspoon of salt
½ tsp black pepper
In a large pot over medium-high heat, add the olive oil and onions, sauté for 5 minutes.
Add the fennel, garlic, and asparagus, then sauté for another minute.
Add broth, dill, salt, pepper and lemon juice.
Bring to a boil and simmer for 15 minutes so that the vegetables are tender.
Add kale and continue cooking for 5 minutes.
Makes 4 servings.
Nutrition per serving: 100 calories, 14g carbohydrates, 5.5g fat, 5.2g protein