Summer Vegetable Soup

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


  1. 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.
  2. 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.
  3. Stir in the spinach leaves and taste for seasoning.

That’s it!

Stores in an airtight container in the fridge for up to 1 week, or frozen for up to 6 months.

1 comment

  • We are always a huge fan of soups, and this sounds fabulous.
    PS. BTW, the 2 ingredient fudge cake has been a hit with all of our friends. We plan to make it and freeze it so we always have some.

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Lesley Wolman

All things fabulous! ❤️️

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