Spring vegetable & white bean soup
3
Points®
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)
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.