Spring Vegetable Soup

I have been waiting to share this soup recipe until now, the first day of Spring. It is absolutely perfect in every way and the addition of the white beans, is a great way to add protein.

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Ingredients:

• 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
• 1 ½ cups cooked white beans, (Cannellini or Great Northern), or 1 15-ounce can, drained and rinsed
• 2 teaspoons sea salt
• 4 ounces baby spinach leaves

Directions:

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 until the asparagus is just tender, about 5 minutes.
3. Stir in the spinach leaves and taste for seasoning.