This past weekend I spent with my family in Pennsylvania. Which means, beer and home-cooked, rib sticking food like macaroni and cheese, wings, potato salad and apple pie. I loved it all, but I am officially 5 pounds heavier and needed something light to eat this week.

I immediately went through my old soup recipes and found one of my springtime minestrone soups from Eat Live Run. Yes it has springtime in the title, and yes this is fall, but it was just as delicious! The ingredients can also be adjusted based on what is in season. I substituted kale for swiss chard and it worked out just fine!

Yuuuuum, perfect dish and I have been eating it all week!

This is my least favorite time of the year. The time when either Mother Nature cannot make up her mind or she just gets a kick out of screwing with our emotions. Either way, spring wants to come, but something just wont let it in. Besides the fact that I have no idea if I should be wearing a rain coat or my down jacket and mittens, I also don't know what to eat! In the winter it is hot hearty meals that stick to your ribs and in the spring it is light cool meals full of fresh vegetables. What do we do during the in-between? That's where this meal comes in. Springtime Minestrone-A hearty soup that is full of healthy vegetables and will leave you feeling full and satisfied. 

I found this recipe on Eat, Live, Run (she always had the best stuff) and I immediately saved it as a future vegetarian meal. It just screamed healthy and delicious, and look at those alphabet noodles! I didn't think I would find them in my everyday grocery store, but there they were!

The players: Swiss Chard, Fennel, Snap Peas, Frozen Peas, Leek, Cannellini Beans, Mint, Poblano Pepper, Vegetable Stock, Alphabets Pasta (or Orzo), EVOO. Its so green....

Can i just say, I am super proud of myself for this recipe because I have never cooked with swiss chard, fennel, leeks or poblano peppers... I didn't even know what they were! 

Once everything is chopped you want to do this to your poblano.... it may seem cruel, but it is oh so right...

While the pepper is cooling after being charred, start cooking your leeks in some EVOO. Once they are nice and soft, add the vegetable stock and alphabet pasta.

This is where what I did, and what I will do in the future deviate. In Jenna's recipe she cooks the pasta and leeks to a simmer, and then an additional 5 minutes. For me, my pasta was so small they were way done by the time that 5 minutes ended, and I still hadn't cooked the rest of the veggies! So next time, I may cook the pasta for 2-3 min and then just start adding veggies as shown:

I was also a little naughty.... I added some red pepper flakes after the veggies went in, even the poblano. I like things spicy! Sorry I'm not sorry...

And here it is. One delicious, healthy and actually vegan dish! My cousin Jason will be so proud! You must eat this with crusty bread, which may or may not be vegan... but I aim low on here :o) It also is recommended to add parmesan cheese before serving... sooooo I guess I will stick with vegetarian :o)

Enjoy!