Spring Vegetable Minestrone

• 3 Tbs. olive oil, plus more for drizzling
• 2 large shallots, finely diced
• 3/4 cup dry white wine
• 3 large cloves garlic, minced (1 Tbs.)
• 18 tsp. cayenne pepper
• 3 medium carrots, peeled and cut into 1/4-inch dice (113 cups)
• 1 large Yukon gold potato, peeled and cut into 1/4-inch dice (113 cups)
• 2 medium young turnips, peeled and cut into 1/4-inch dice (113 cups)
• 4 cups low-sodium vegetable broth
• 12 Italian parsley sprigs
• 8 fresh thyme sprigs
• 2 bay leaves
• 10 oz. fresh or frozen shelled peas (2 cups)
• 4 oz. snow peas, stems trimmed and cut into 18-inch-wide slices (1 cup)
• 3 cups lightly packed spinach leaves (2 oz.)
• 2 Tbs. minced fresh tarragon, for garnish

1. Heat oil in saucepan over medium-high heat.
2. Add shallots, and saute 2 minutes, or until shallots begin to soften.
3. Add wine, garlic, and cayenne.
4. Simmer 4 minutes.
5. Add carrots, potato, and turnips, and saute 1 minute.
6. Add broth and 5 cups water.
7. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup.
8. Season with salt and pepper, if desired.
9. Cover, and bring to a boil.
10. Reduce heat to medium-low, and simmer 20 minutes.
11. Stir in peas, snow peas, and spinach.
12. Cover, and simmer 5 minutes more.
13. Remove herb bundle, and discard.
14. Season with salt and pepper, if desired.
15. Ladle soup into bowls, sprinkle with tarragon, drizzle with olive oil, and serve.

olive oil, shallots, white wine, garlic, cayenne pepper, carrots, gold potato, young turnips, lowsodium, parsley sprigs, thyme, bay leaves, peas, snow peas, spinach, fresh tarragon

Taken from www.vegetariantimes.com/recipe/spring-vegetable-minestrone/ (may not work)