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.