Description
A wholesome and vibrant Spring Vegetable Soup loaded with fresh spring vegetables, cannellini beans, and aromatic herbs, perfect for a light and nutritious meal.
Ingredients
Vegetables and Herbs
- 1 celery rib, sliced
- 1 leek, sliced (white and light green part only)
- 2 cloves garlic, minced
- 2 cups frozen peas and carrots
- 1 cup chopped asparagus
- 2 tablespoons fresh chopped basil
Pantry Items
- 2 tablespoons olive oil
- 32 ounces vegetable broth
- 15 ounce can cannellini beans, drained and rinsed
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Sauté Aromatics: In a stockpot over medium heat, add olive oil. When hot, add sliced celery and leeks. Cook for 3 to 4 minutes until lightly browned around the edges, stirring occasionally to prevent sticking and ensure even cooking. Then, add minced garlic and stir to combine. Cook for another 30 seconds to release the garlic’s fragrance.
- Add Broth and Vegetables: Pour in the vegetable broth, add the drained cannellini beans, frozen peas and carrots, chopped asparagus, salt, and pepper. Stir well to combine all ingredients thoroughly.
- Simmer Soup: Bring the mixture to a gentle simmer, then cover the pot, reduce the heat to low, and cook for 5 minutes or until the vegetables and beans are heated through and tender.
- Finish with Fresh Basil: Stir in the fresh chopped basil to infuse the soup with a bright, fresh flavor. Remove the pot from heat and serve warm.
Notes
- Aromatics are essential: Don’t omit celery, leek (or substitute with ½ small onion), garlic, or basil (can be swapped with fresh dill) for best flavor.
- Storage: Leftover soup keeps well for 3-4 days in a tightly sealed container in the refrigerator.
- Beans: Use canned beans as they are pre-cooked and suitable for this quick recipe; dry beans will not cook properly in this time frame.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
