Spring garden vegetable soup

Olive oil

2 tsp(s)

Carrots

1 medium, thinly sliced

Celery

1 stalk(s), medium, thinly sliced

Uncooked fennel bulb

½ cup(s), trimmed and chopped

Vidalia onion

½ medium, chopped

Garlic clove

3 clove(s), medium, minced

Fat free reduced sodium vegetable broth

4 cup(s)

Cherry tomatoes

1 cup(s), or grape tomatoes, halved

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s), coarsely ground

Asparagus

¼ cup(s), trimmed and cut in half

Uncooked sugar snap peas

¼ pound(s), trimmed and cut in half

Lemon zest

1 tsp(s), finely grated

Fresh lemon juice

2 tbsp(s)

Grated Parmesan cheese

¼ cup(s)

Fresh dill

1 tbsp(s), chopped