ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Vegetable Soup

Photo: Jennifer Causey Styling: Lindsey Lower

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)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.