Spring Vegetable Soup

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Spring Vegetable SoupRecipe

Photo: Jennifer Causey Styling: Lindsey Lower

Use vegetable stock instead of chicken stock to make this a vegetarian dish.

Serves 4 (serving size: about 2 cups soup and about 1 1/2 teaspoons cheese)


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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 pound very small red potatoes, quartered
1 cup frozen green peas
1 cup (1 1/2-inch) slices asparagus
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


Hands-on: 45 Minutes
Total: 45 Minutes

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, asparagus, 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.

Created date

February 2016

Nutritional Information

Calories 340
Fat 9.1 g
Satfat 1.7 g
Monofat 5.3 g
Polyfat 1 g
Protein 19 g
Carbohydrate 48 g
Fiber 11 g
Cholesterol 3 mg
Iron 5 mg
Sodium 616 mg
Calcium 170 mg
Sugars 9 g
Est. Added Sugars 0 g