Green Vegetable Soup

By lindybug

Ingredients

• 1 Tbsp olive oil
• 1 onion, finely chopped
• 1 large leek, split and sliced thinly
• 1 celery stalk, sliced thinly
• 1 carrot, quartered and sliced thinly
• 1 garlic clove, chopped finely
• 6 1/4 cups water
• 1 potato, diced
• 1 parsnip, diced finely
• 1 small turnip, diced
• 1 cup green beans, cut into small pieces
• 1 1/4 cups fresh or frozen peas
• 2 small zucchini, sliced
• 1 1/2 cups small cannellini beans, drained and rinsed
• 2 firmly packed cups shredded spinach leaves, cut into ribbons
• Salt and pepper, to taste

Details

Servings 6

Preparation

Step 1

1. Heat oil in a large pan. Cook the onion and leek over low heat, stirring occasionally, for 5 min. Add the celery, carrot and garlic, cover and cook for another 5 min.

2. Add the water, potato, parsnip, turnip and green beans. Bring to a boil, reduce the heat, cover and simmer for 5 min.

3. Add the peas, zucchini and small cannellini beans and season to taste. Cover and simmer for about 25 min until all the vegetables are tender.

4. Meanwhile, add the spinach to the soup and simmer for 5 min. Ladle into bowls.