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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great soup it goes well with a baguette and white wine. 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 |
1/2 cup chopped fresh parsley leaves |
2 tablespoons lemon juice |
2 tablespoons grated parmesan cheese |
Directions:
1. 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.
2. Add stock, asparagus and squash and reduce heat to medium. Cook 4 minutes stirring often or until vegetables are tender.
3. Add peas and beans; cook 3 to 4 minutes more, until heated through.
4. Stir in parsley, lemon juice and parmesan; season with salt and freshly ground pepper.
5. Serve.
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