Spring Vegetable & White Bean Soup
5
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 savory richness that is key to bringing the flavors together.
Ingredients
Olive oil
1 Tbsp
Uncooked leek(s)
1 cup(s)
Carrots
1 cup(s)
Dried thyme
1 tsp
Crushed red pepper flakes
0.25 tsp
Fat free reduced sodium vegetable broth
4 cup(s)
Kosher salt
0.75 tsp
No-salt-added canned drained cannellini beans
15 oz
2 undefined
Fresh baby spinach
5 oz
Grated Parmesan cheese
0.25 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
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