After our trip to Iceland, we have finally gotten back into a routine. Tonight we had a soup that I found in the March 2016 Cooking Light. It was called Spring Vegetable Soup.

Heat a large saucepan over medium heat. Add 2 tablespoons of olive oil and swirl to coat. Add 2 medium carrots, 1 large leek, and 1 celery stalk, chopped. Cook 5 minutes, stirring occasionally. Add 1/2 teaspoon of salt, 1/2 teaspoon pepper, and 2 garlic cloves, minced and cook 1 minute, stirring frequently. Add 5 cups of chicken stock and bring to a simmer over medium-high heat. Add 1 pound of small red potatoes, quartered, reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.

Add 1 cup of frozen peas, 1 cup of sliced asparagus, and 1 15-ounce can of cannelini bean and  simmer 4 minutes or until vegetables are crisp-tender. Add 2 cups of baby spinach, 1 teaspoon of chopped fresh thyme, and 1/4 cup of torn fresh basil. Cook 1 minute. Ladle soup into bowls and top evenly with Parmesan cheese.

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