SPRING VEGETABLE SOUP *****GG

SPRING VEGETABLE SOUP *****GG
SPRING VEGETABLE SOUP *****GG

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 1/2

    pound very small red potatoes, quartered

  • 1

    cup frozen green peas

  • 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

  • NOTE: For extra protein add 1 lb cubed chicken. brined.

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, 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.

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