 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
I love making this with garden fresh green peas and asparagus. Delicious. Adapted from a Moosewood recipe. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
2 garlic cloves, minced |
2 leeks, washed and chopped (white and green tender parts only) |
1 cup diced celery |
1/4 teaspoon dried oregano |
1 teaspoon ground fennel (i use 1 t. fennel seed) |
salt |
pepper |
4 cups vegetable broth or 4 cups stock |
1 cup cubed zucchini |
1 (15 ounce) can cannellini beans, drained and rinsed |
2 cups shredded greens (such as swiss chard, kale, or spinach) |
1 cup green peas (fresh or frozen) |
1 cup cut asparagus (2-inch pieces) |
1 dash fresh lemon juice or 1 dash cider vinegar, to taste |
grated parmesan cheese |
Directions:
1. In a large soup pot, add oil; heat over medium heat.
2. Add in onions and garlic; saute for 5 minutes or until onions are softened.
3. Add in the leeks and saute/stir for 2-3 minutes.
4. Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
5. Add in vegetable stock; stir and bring to a boil.
6. Lower heat, add the zucchini and simmer for 5 minutes.
7. Add in the white beans and return to a gentle simmer.
8. Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
9. Right before ready to serve, add the lemon juice or vinegar.
10. Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.
|
|