Ingredients
- 2 tablespoons olive oil
- 2 carrots, diced (medium carrots, about 1 cup)
- 1 leek, diced (large leek, trimmed, 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 chicken stock (unsalted)
- 1 pound potatoes (small red potatoes, quartered, creamer potatoes)
- 1 cup green peas (frozen)
- 2 cups asparagus (cut into 1 1/2 inch slices, break of the tough stem ends)
- 1 can (15 ounce) cannellini beans (unsalted, rinsed and drained)
- 2 cups fresh baby spinach
- 1 teaspoon fresh thyme
- 1/4 cup basil (torn fresh basil)
- 1/2 ounce Parmesan cheese, shaved
How to Make
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Step 1: Heat a large saucepan over medium heat. Add the oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add the salt, pepper, and garlic; cook 1 minute, stirring frequently. Add the stock; bring to a simmer over medium-high heat.
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Step 2: Add the potatoes; reduce the heat to medium, and simmer for 8 minutes, or until the potatoes start to soften.
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Step 3: Add the peas, asparagus, and beans; simmer 4 minutes or until the vegetables are crisp tender.
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Step 4: Add the spinach, thyme, and basil; cook 1 minute.
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Step 5: Ladle the soup into bowls; top evenly with cheese.
We hope you enjoy this recipe!
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