Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Recipe by Cooking Light April 2016


Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

340 calories; fat 9.1g; saturated fat 1.7g; mono fat 5.3g; poly fat 1g; protein 19g; carbohydrates 48g; fiber 11g; cholesterol 3mg; iron 5mg; sodium 616mg; calcium 170mg; sugars 9g.