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
Sauté Aromatics
Heat the olive oil in a large saucepan over medium heat.
To the pan add the sliced carrots, washed and sliced celery, and chopped leeks; cook about 5 minutes until softened.
To the pan add the minced garlic and allow to cook for about 30 seconds longer until the fragrance comes up.
Simmer Vegetables with Broth
After adding the stock, scrape any browned bits off of the bottom of the pot.
Allow stock to come to a boil, then turn heat to medium-low.
Add the sliced asparagus, canned artichokes, canned beans, and fresh peas. If you’re using frozen peas, add them along with the spinach just before finishing.
Cook for approximately 8-10 minutes or until asparagus is cooked to your liking.
Add Greens and Spices
To the pot add the spinach and frozen peas (if using) for the last minute of cooking.
Remove the pan from the heat and mix in the dill, lemon juice, salt, and pepper.
Taste and adjust to desired taste; you may like more lemon juice depending on your personal 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.
