Spring Vegetable Soup

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30 minutes or fewer

This main-course soup calls for a crusty baguette and a light white wine, such as a Pinot Grigio.

  • SERVINGServings

Ingredients

  • 2 Tbs. olive oil
  • 1 large onion, cut into 1/2-inch dice (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 4 cups mushroom stock
  • 2 cups sliced asparagus (about 3/4 lb.)
  • 8 oz. baby summer squash, cut into 1/2-inch dice
  • 1 cup frozen peas
  • 1 19-oz. can cannellini beans, drained and rinsed
  • 1/2 cup chopped fresh Italian parsley leaves
  • 2 Tbs. lemon juice
  • 2 Tbs. grated Parmesan cheese

Preparation

  1. Heat oil in large saucepan over medium-high heat. Add onion, and sauté about 8 minutes, until golden. Add garlic; sauté about 30 seconds, or until fragrant.
  2. Add stock, asparagus and squash, and reduce heat to medium. Cook 4 minutes, stirring often, or until vegetables are slightly tender. Add peas and beans, and cook 3 to 4 minutes more, until heated through.
  3. Stir in parsley, lemon juice and Parmesan; season with salt and freshly ground black pepper. Serve.

Nutrition Information

  • Serving Size: Serves 4 (makes about 6 cups)
  • Calories: 274
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 2 mg
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 639 mg
  • Sugar Content: 8 g