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Phil-2

SPRING VEGETABLE SOUP *****GG

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SPRING VEGETABLE SOUP *****GG 0 Picture

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.

Details

Preparation

Step 1

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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