Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 slightly tender.
6
Add peas and beans, and cook 3 to 4 minutes more, until heated through.
7
Stir in parsley, lemon juice and Parmesan; season with salt and freshly ground black pepper.
8
Serve.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 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, 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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