Spring Vegetable Soup

Prep time: 15 mins Cooking time: 30 min Total time: 45 mins Serves: 4

INGREDIENTS

• 2 Tbsp olive oil

• ¼ fresh baguette, cut into ½-inch slices

• ¼ cup grated Parmesan cheese (divided)

• 2 medium carrots, diced (about 1 cup)

• 1 large leek, trimmed and diced (about 2 cups)

• 1 celery stalk, diced

• ½ tsp salt

• ½ tsp pepper

• 2 cloves garlic, minced

• 5 cups unsalted vegetable stock

• ½ lb. small red potatoes, quartered (or bite-size pieces if potatoes are bigger)

• 1 cup of frozen green peas

• 5-6 spears asparagus, sliced into 1-inch pieces)

• 1 can (15 oz.) cannellini beans, rinsed and drained

• 2 cups fresh baby spinach

• 1 tsp fresh thyme

• ¼ cup torn fresh basil

DIRECTION

1. Preheat oven to 375F. Line a baking sheet with foil. Drizzle baguette slices with olive oil (or spray with cooking spray) add salt and pepper to taste. Lightly sprinkle with Parmesan cheese (reserve any unused cheese to top soup). Place on a baking tray and cook until bread is golden brown and cheese is melted (about 10 min.). Remove from the oven and set aside.

2. Heat a large saucepan or Dutch oven medium heat. Add 1 Tbsp of olive oil and swirl to coat. Add carrots, leek, and celery; cook for 5 min. stirring occasionally. Add garlic and cook an additional 1 minute. Add stock and bring to a simmer. Add potatoes and continue to simmer until potatoes start to soften (about 8- 10 min).

3. Add peas, asparagus, and cannellini beans. Simmer until asparagus is crisp-tender (about 3-4 min). Add spinach, thyme, and basil and cook until spinach begins to wilt (about 1 min). Serve immediately and sprinkle with any remaining Parmesan cheese. Top with a Parmesan crouton and additional fresh thyme. Salt and pepper to taste. cheese, sprinkle on top of the soup.

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