Use vegetable stock instead of chicken stock to make this a vegetarian dish.
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
Est. added sugars 0g
How to Make It
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.
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.
"Excellent"This soup was wonderful. Nice & llight for spring. Only change I made was that I used corn instead of the peas. I figured I would add more color since it already had green spinach & asparagus. This is definately a keeper. Will make again. Also I did use the low salt Veggie stock. Had nice crusty bread with it. Yum........
This was a great soup--full of flavor and enough for 2 dinners and 2 lunches the next day. I could not find baby red potatoes so I used about 3/4 pound of small red potatoes cut into bite sized pieces. It was the perfect soup for the first day of Spring!
This was great! The sautéed veggies, garlic and chicken stock boosted the flavor. The potatoes made it filling. And the Parmesan was a nice finish. A pretty basic soup, but I appreciated the lightness and simplicity. Served for lunch with small sandwiches.
I decided to try putting this in the crock pot after reading the first review that noted this was bland and watery. Since I was suspicious, I kept checking it during the first three hours and it had no flavor. I cut up a shallot, three garlic cloves, a cup each of extra carrots and celery, and scooped out some of the leeks and sauteed them in a little olive oil with poultry seasoning before adding them back into the pot. I also threw in a bay leaf and a few branches of basil which I took out when it was done. The next day, the soup was pretty good but still a bit bland - even with the parmesan. Not sure I'd recommend this one on its own, but it's a decent base if you want to experiment with a non-tomato-based vegetable soup.
Was looking forward to a light veggie soup, but this was watery and lacking in flavor. I followed the recipe, but after tasting added more salt and pepper, and a Parmesan cheese rind to give it body. Will let it sit overnight and let the flavors build, but this may end up down the garbage disposal. I truly hate to waste food, especially all of these veggies!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!