Spring Vegetable & White Bean Soup
1 cup(s), chopped
1 cup(s), thinly sliced
Crushed red pepper flakes
Fat free reduced sodium vegetable broth
No-salt-added canned drained cannellini beans
15 oz, rinsed
2 cup(s), cut into small pieces
Fresh baby spinach
Grated Parmesan cheese
- 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.
- 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.
- Serving size: about 1 ¾ cups soup and 1 tbsp cheese