Ingredients (~6 servings)
- 2 Tbsp olive oil
- 2 medium carrots, cut into 1/2 inch chunks
- 2 medium stalks celery, cut into 1/2 inch chunks
- 2 large leeks, white and light green parts only, halved and sliced into half moons
- 3 cloves garlic, minced
- 6 cups low sodium vegetable stock
- ~1/2 lb asparagus, tough stems removed and chopped into 1 inch pieces
- 1 can (15 oz) artichoke hearts packed in water, drained and quartered
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup peas, fresh or frozen
- 3 cups baby spinach
- 1 Tbsp chopped fresh dill
- 2 Tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Cook the Aromatics
Heat the olive oil over medium heat in a large pot.
Add the carrots, celery and leeks; cook for ~5 minutes until the vegetables have softened.
Add the garlic and cook for ~30 seconds longer until fragrant.
Add Stock and Simmer the Vegetables
Add the stock, scraping up any brown bits on the bottom of the pan.
Bring to a boil, then reduce heat to medium-low.
Add the asparagus, artichoke hearts, beans and fresh peas. If using frozen peas, wait and add them with the spinach in the last minute.
Simmer for ~8-10 minutes or until the asparagus reaches your desired doneness.
Finish with Greens and Seasonings
Add the spinach and frozen peas (if using) during the last minute of cooking time.
Remove from heat and stir in the dill, lemon juice, salt and pepper.
Taste and adjust seasoning as needed – you might want more lemon juice depending on your preference.
Spring Vegetable Soup
Ingredients
Ingredients (~6 servings)
- 2 Tbsp olive oil
- 2 medium carrots cut into 1/2 inch chunks
- 2 medium stalks celery cut into 1/2 inch chunks
- 2 large leeks white and light green parts only, halved and sliced into half moons
- 3 cloves garlic minced
- 6 cups low sodium vegetable stock
- ~1/2 lb asparagus tough stems removed and chopped into 1 inch pieces
- 1 can artichoke hearts packed in water 15 oz, drained and quartered
- 1 can cannellini beans 15 oz, rinsed and drained
- 1 cup peas fresh or frozen
- 3 cups baby spinach
- 1 Tbsp chopped fresh dill
- 2 Tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery, and leeks; cook 5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Add stock, scraping up any brown bits, then bring to a boil.
- Reduce heat to medium-low and add asparagus, artichoke hearts, beans, and fresh peas.
- Simmer 8-10 minutes until asparagus is tender.
- Add spinach and frozen peas during the last minute of cooking.
- Remove from heat and stir in dill, lemon juice, salt, and pepper.
