Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons olive oil; 1 large onion, cut into 1/2 inch dice; 3 garlic cloves, minced; 4 cups mushroom stock; 2 cups sliced asparagus; 8 ounces summer squash, cut into 1/2 inch dice; 1 cup frozen peas; 1 (19 ounce) can cannellini beans, drained and rinsed; ½ cup chopped fresh parsley leaves; 2 tablespoons lemon juice; 2 tablespoons grated parmesan cheese

Servings: persons

2 tablespoons olive oil
1 large onion, cut into 1/2 inch dice
3 garlic cloves, minced
4 cups mushroom stock
2 cups sliced asparagus
8 ounces summer squash, cut into 1/2 inch dice
1 cup frozen peas
1 (19 ounce) can cannellini beans, drained and rinsed
½ cup chopped fresh parsley leaves
2 tablespoons lemon juice
2 tablespoons grated parmesan cheese

1
Heat oil in large saucepan over medium-high heat.
2
Add onion and saute about 8 minutes, until golden.
3
Add garlic; saute about 30 seconds or until fragrant.
4
Add stock, asparagus and squash and reduce heat to medium.
5
Cook 4 minutes stirring often or until vegetables are tender.
6
Add peas and beans; cook 3 to 4 minutes more, until heated through.
7
Stir in parsley, lemon juice and parmesan; season with salt and freshly ground pepper.
8
Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, cut into 1/2 inch dice, 3 garlic cloves, minced, 4 cups mushroom stock, and more.

Yes, Spring Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Soup

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