Spring-vegetable minestrone



10 min


4 to 6 Servings

* PLUS Cooking time: 11 minutes
Spring-vegetable minestrone

Yvonne Duivenvoorden

Break away from winter’s heavy soups with this light, veggie-packed version of an Italian classic. It’s great for tucking into when the days begin to warm, but the evenings are still chilly.


  • 4 baby bok choy , or 1/2 of a large bok choy
  • 3 slices bacon
  • 1 onion , chopped
  • 1 carrot , sliced
  • 1 pint cherry tomatoes , or 796-mL can diced tomatoes, drained
  • 900-ml carton chicken broth
  • 1/4 cup tubetti pasta , or tiny farfalle pasta
  • 540-ml can white kidney beans
  • 1/4 cup chopped fresh dill


  • Rinse bok choy, separating leaves slightly to remove grit. Slice lengthwise into quarters. If using large bok choy, thinly slice. It should measure about 4 cups (1 L). Thickly slice bacon and place in a large saucepan set over medium. Cook until bacon is crispy, about 3 min.
  • Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp (15 mL). Add onion, carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil. Add pasta and cook until just tender, 5 to 10 min.
  • While pasta is cooking, drain and rinse beans. Stir into soup along with bok choy. Simmer until bok choy starts to wilt, 3 more min. Stir in dill. Ladle into bowls and enjoy with crusty bread.

Nutrition (per serving)

  • Calories
  • 155,
  • Protein
  • 9 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 4 g,
  • Fibre
  • 7 g,
  • Sodium
  • 895 mg.