Heidi Swanson’s Spring Minestrone

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Turntable Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 cups of vegetable stock (I used pre-made and only had 4 cups, so subbed in 2 cups of water)

1/2 cup of brown rice (Heidi recommends 3/4ths of a cup, but I found this to be a bit much)

1 cup of snow peas, cut in half

12 thin asparagus spears, cup in 8ths (about 1 inch segments)

1/2 cup of frozen edamame (just throw these into boiling water for 2 minutes before adding to the soup)

2 tablespoons of olive oil

2 shallots, cut in half, then sliced

2 garlic cloves, chopped finely

sea salt and fresh pepper to taste

1 tablespoon of toasted sesame oil

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