This recipe for vegetable soup, which I adapted from Pamela Salzman’s, is wonderful for this time of the year when fresh asparagus and peas are in season. I love it so much that I will be making it all year round. Packed with nutrients, ingredients like spinach, peas, and asparagus provide iron, folate, vitamins, and minerals. The white beans provide the protein and I have had this as a meal many times since I first made it. It’s become a staple in our home, and I hope you will try it and let me know how you like it as well.
- 2 tablespoons unrefined, cold-pressed, extra virgin olive oil
- 2 leeks, washed well, white and light green parts sliced thinly
- 4 cloves garlic, sliced thinly
- 1 pound asparagus, trimmed and sliced on the diagonal into 1-inch pieces
- 1 ½ cups fresh or frozen green peas
- 2 Tablespoons chopped flat-leaf parsley
- 6 cups vegetable stock or light chicken stock, preferably homemade
- 1 ½ cups cooked white beans, such as Cannellini or Great Northern, or 1 15-ounce can, drained and rinsed
- 2 teaspoons sea salt (more if your stock is unsalted)
- 4 ounces baby spinach leaves
- In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until tender, about 5 minutes. Add the garlic and sauté another 2 minutes.
- Add the asparagus, peas, and parsley and toss to coat with the oil, leeks, and garlic. Pour in the stock, white beans, and sea salt. Bring to a boil and lower the heat to a simmer. Cook uncovered until the asparagus is just tender, about 5 minutes.
- Stir in the spinach leaves and taste for seasoning.
Stores in an airtight container in the fridge for up to 1 week, or frozen for up to 6 months.