Spring vegetable & white bean soup
3
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
This easy soup is positively chock-full of spring veggies: carrots, asparagus, baby spinach, and leeks (you can sub onion if you’d prefer). The finishing sprinkle of grated Parmesan adds savoury richness that is key to bringing the flavours together.
Ingredients
Olive oil
1 tbsp(s)
Uncooked leek
1 cup(s), chopped
Carrots
1 cup(s), thinly sliced
Dried thyme
1 tsp(s)
Crushed red pepper flakes
¼ tsp(s)
Fat free reduced sodium vegetable broth
4 cup(s)
Kosher salt
¾ tsp(s)
No-salt-added canned drained cannellini beans
15 oz, rinsed
Asparagus
2 cup(s), cut into small pieces
Baby spinach
5 oz
Grated Parmesan cheese
¼ cup(s)