Spring Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 large onion, cut into 1/2 inch dice
3 garlic cloves, minced
4 cups mushroom stock
2 cups sliced asparagus
8 oz 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 parsley leaves
2 tbsp lemon juice
2 tbsp grated parmesan cheese

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	628.53 Kcal (2632 kJ)
Calories from fat	70.4 Kcal
		% Daily Value*
Total Fat	7.82g	12%
Cholesterol	2.2mg	1%
Sodium	24565.42mg	1024%
Potassium	406.09mg	9%
Total Carbs	159.45g	53%
Sugars	53.99g	216%
Dietary Fiber	4.89g	20%
Protein	5.55g	11%
Vitamin C	36.5mg	61%
Iron	2.6mg	14%
Calcium	86.9mg	9%

Amount Per 100 g
Calories	88.7 Kcal (371 kJ)
Calories from fat	9.94 Kcal
		% Daily Value*
Total Fat	1.1g	12%
Cholesterol	0.31mg	1%
Sodium	3466.85mg	1024%
Potassium	57.31mg	9%
Total Carbs	22.5g	53%
Sugars	7.62g	216%
Dietary Fiber	0.69g	20%
Protein	0.78g	11%
Vitamin C	5.2mg	61%
Iron	0.4mg	14%
Calcium	12.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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