Photo of Spring Vegetable & White Bean Soup by WW

Spring Vegetable & White Bean Soup

3 - 4
PersonalPoints™ per serving
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(s)

1 cup(s), chopped

Uncooked carrot(s)

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

Uncooked asparagus

2 cup(s), cut into small pieces

Fresh baby spinach

5 oz

Grated Parmesan cheese

¼ cup(s)

Instructions

  1. Heat the oil in a Dutch oven over medium heat. Add the leeks, carrots, thyme, and pepper flakes; cook, stirring occasionally, until the leeks start to brown, about 5 minutes. Add the broth, salt, and cannellini beans. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium, and cook, uncovered, for 5 minutes.
  2. Stir in the asparagus; cook, uncovered, until the asparagus is crisp-tender, 3 to 5 minutes. Remove the pan from the heat. Add the spinach, stirring until the spinach wilts. Ladle the soup into bowls; sprinkle with the cheese.
  3. Serving size: about 1 ¾ cups soup and 1 tbsp cheese