Spring Vegetable Soup
Spring vegetable soup is made from scratch and packed with fresh seasonal ingredients. This light vegan soup is made with cannellini beans, leeks, basil, asparagus, carrots, and peas. Pairs well with some crusty bread and a side salad for a complete meal.
2 Tbsp. olive oil
1 celery rib, sliced
1 leek, sliced (white and light green part only)
2 cloves garlic, minced
4 cups vegetable stock
15 oz. can cannellini beans, drained and rinsed
1 cup peas
1 cup carrot, diced
1 cup asparagus, chopped
Salt and pepper, to taste
2 Tbsp. fresh basil, chopped
In a stockpot over medium heat, add olive oil. When hot, add celery and leeks. Cook for 3 to 4 minutes, or until lightly browned, stirring occasionally. Add minced garlic, stirring to combine. Cook for 1 additional minute. Add vegetable stock, rinsed beans, peas & carrots, asparagus, salt and pepper. Stir to combine. Bring to a simmer, cover, reduce heat and cook for 5 minutes, or until vegetables and beans are heated through. Stir in chopped basil. Remove from heat and serve.
2 Tbsp. olive oil
1 celery rib, sliced
1 leek, sliced (white and light green part only)
2 cloves garlic, minced
4 cups vegetable stock
15 oz. can cannellini beans, drained and rinsed
1 cup peas
1 cup carrot, diced
1 cup asparagus, chopped
Salt and pepper, to taste
2 Tbsp. fresh basil, chopped
In a stockpot over medium heat, add olive oil. When hot, add celery and leeks. Cook for 3 to 4 minutes, or until lightly browned, stirring occasionally. Add minced garlic, stirring to combine. Cook for 1 additional minute. Add vegetable stock, rinsed beans, peas & carrots, asparagus, salt and pepper. Stir to combine. Bring to a simmer, cover, reduce heat and cook for 5 minutes, or until vegetables and beans are heated through. Stir in chopped basil. Remove from heat and serve.