Spring Vegetable Soup
Serves: 4
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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.
Prep Time:
Cook Time:
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Ingredients:
| 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 | salt |
| 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 |
Directions:
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.
Source: myrecipes.com
