Spring Vegetable Soup
Hearty and healthy, this is a satisfying and delicious soup made with lots of veggies.
Dovetailing Tip: If you prepared your vegetables on Day 3, you can begin with the preparation immediately.
|2 tablespoons||olive oil|
|2||medium carrots, diced (about 1 cup)|
|1||large leek, trimmed and diced (about 2 cups)|
|1||celery stalk, diced (about 2/3 cup)|
|1/2 teaspoon||black pepper|
|2||garlic cloves, minced|
|5 cups||unsalted chicken stock|
|1 pound||very small red potato, quartered|
|1 cup||frozen green peas|
|1 cup||(1 1/2-inch) slices asparagus spears|
|1 (15-ounce) can||unsalted cannellini beans, rinsed and drained|
|2 cups||fresh baby spinach|
|1 teaspoon||fresh thyme|
|1/4 cup||torn fresh basil|
|1/2 ounce||parmesan cheese, shaved|
1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.
2. Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 1 minute. Ladle soup into bowls; top evenly with cheese.