Spring Vegetable Soup

4 Servings
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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
  • 1 large garlic clove, minced
  • 6 cups unsalted chicken stock or vegetable stock
  • 1/2 cup fideo cut spaghetti (thin, short cut pasta)
  • 1 cup frozen green peas
  • 1 cup asparagus cut into 1 1/2" slices*
  • 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
  • Shaved Parmesan cheese (optional)

Directions

  1. Heat a large pan over medium heat. Add oil; swirl to coat.
  2. Add carrots, leek and celery; cook 5 minutes, stirring occasionally.
  3. Add salt, pepper and garlic; cook 1 minute, stirring frequently.
  4. Add stock; bring to a simmer over medium-high heat.
  5. Reduce heat to medium. Add spaghetti, peas, asparagus and beans. Simmer 4 to 5 minutes. Taste. Vegetables should be crisp tender and pasta al dente.
  6. Add spinach, thyme and basil; cook 1 minute.
  7. Ladle into bowls and top with Parmesan cheese. *Tip: The bottom parts of asparagus spears are tough and woody. Cut that portion off and use the top end in the recipe. Save the bottom end for vegetable stock.

https://www.cutco.com/learn/spring-vegetable-soup