Spring Recipe Round-Up: Fresh Ideas for Canned & Seasonal Food

As we say goodbye to the winter months and embrace the arrival of spring, we’re excited to share some fresh recipe ideas that combine pantry staples from food banks with seasonal spring produce. This time of year brings a bounty of fresh fruits and vegetables, and by pairing them with canned goods you might find in your pantry, you can create simple, nutritious meals that support food security while celebrating the season’s best offerings.

Over the next few days, we'll feature one spring-inspired recipe each day to help you make the most of what’s available. Let's get cooking!

Day 1: Spring Vegetable & Bean Soup

Ingredients:

• 1 can of mixed vegetables (or any canned vegetables you have on hand)
• 1 can of white beans (cannellini, navy, or Great Northern)
• Fresh spring produce: carrots, celery, and spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Olive oil, salt, pepper, and herbs (such as thyme or parsley)

Instructions:

1. In a large pot, drizzle olive oil over medium heat. Add the onion and garlic, cooking until softened.
2. Add the chopped carrots and celery, cooking for 5 minutes.
3. Pour in the vegetable broth, canned vegetables, and beans, and bring to a boil.
4. Lower the heat, add fresh spinach (or any leafy greens), and simmer for 10-15 minutes.
5. Season with salt, pepper, and herbs to taste.
6. Serve hot with a slice of crusty bread for a delicious, hearty spring soup!