Ingredients for Spring Vegetable Soup
- 2 tablespoons olive oil
- 1 medium leek, sliced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium potatoes, diced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable stock
- 1 cup green beans, trimmed and halved
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh flat-leaf parsley
- 2 cups lightly packed baby spinach leaves, shredded
- 1 (15 ounce) can cannellini beans, rinsed and drained
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How to Make Spring Vegetable Soup
- Heat olive oil in a large saucepan over medium heat. Add the sliced leeks and cook for 3-5 minutes, until softened.
- Add the diced carrots and celery to the saucepan. Cook for another 5 minutes, stirring occasionally.
- Add the diced potatoes, crushed tomatoes, and vegetable stock to the saucepan. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the rinsed and drained cannellini beans. Cook for another 5 minutes to heat through.
- Season the soup with salt and pepper to taste.
- Stir in the chopped fresh parsley.
- Ladle the soup into warmed bowls.
- Top each bowl with a generous amount of shredded fresh spinach and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
5g
Carbs
9g
