Spring Vegetable Soup
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Ingredients
2 tablespoons olive oil
2 medium-sized carrots, diced (about 1 cup)
1 large leek, peeled and diced (about 2 cups)
1 celery stalk, diced (about 2/3 cup)
½ teaspoon salt
½ teaspoon black pepper
2 garlic cloves, minced
5 cups unsalted chicken stock
1 pound very small red potatoes, cut into quarters
1 cup frozen green peas
1 cup (1 1/2-inch) asparagus slices
1 can unsalted cannellini beans (15 oz), washed and dried
2 cups fresh spinach
1 teaspoon fresh thyme
¼ cup chopped fresh basil
½ oz grated parmesan cheese
To make
Use vegetable broth instead of chicken broth to make this vegetarian dish.
Preheat a large saucepan over medium-high heat. Add the butter; stir to coat. Add the carrots, leeks, and celery; cook for 5 minutes, stirring occasionally. Add salt, pepper and garlic; cook for 1 minute, stirring frequently. Add broth; bring to a boil over medium-high heat. Add the potatoes; reduce the heat to medium and simmer for 8 minutes or until the potatoes begin to soften.Add the peas, asparagus, and beans; simmer for 4 minutes or until the vegetables are crisp and tender. Add spinach, thyme and basil; cook for 1 minute. Ladle soup on plates; sprinkle cheese evenly on top.
Preheat a large saucepan over medium-high heat. Add the butter; stir to coat. Add the carrots, leeks, and celery; cook for 5 minutes, stirring occasionally. Add salt, pepper and garlic; cook for 1 minute, stirring frequently. Add broth; bring to a boil over medium-high heat. Add the potatoes; reduce the heat to medium and simmer for 8 minutes or until the potatoes begin to soften.Add the peas, asparagus, and beans; simmer for 4 minutes or until the vegetables are crisp and tender. Add spinach, thyme and basil; cook for 1 minute. Ladle soup on plates; sprinkle cheese evenly on top.
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Author:Admin
Published: 11/20/2023 8:02 PM
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