Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: about 2 cups soup and about 1 1/2 teaspoons cheese)
Photo: Jennifer Causey Styling: Lindsey Lower

How to Make It

Step 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.

Step 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.

Ratings & Reviews