Spring Vegetable Soup

Name: Spring Vegetable Soup
Ingredients: 2 tablespoons olive oil; 1 large onion, cut into 1/2 inch dice; 3 garlic cloves, minced; 4 cups mushroom stock; 2 cups sliced asparagus; 8 ounces summer squash, cut into 1/2 inch dice; 1 cup frozen peas; 1 (19 ounce) can cannellini beans, drained and rinsed; 12 cup chopped fresh parsley leaves; 2 tablespoons lemon juice; 2 tablespoons grated parmesan cheese

11 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 large onion, cut into 1/2 inch dice
3 garlic cloves, minced
4 cups mushroom stock
2 cups sliced asparagus
8 ounces summer squash, cut into 1/2 inch dice
1 cup frozen peas
1 (19 ounce) can cannellini beans, drained and rinsed
12 cup chopped fresh parsley leaves
2 tablespoons lemon juice
2 tablespoons grated parmesan cheese

Directions

1

Heat oil in large saucepan over medium-high heat.
2

Add onion and saute about 8 minutes, until golden.
3

Add garlic; saute about 30 seconds or until fragrant.
4

Add stock, asparagus and squash and reduce heat to medium.
5

Cook 4 minutes stirring often or until vegetables are tender.
6

Add peas and beans; cook 3 to 4 minutes more, until heated through.
7

Stir in parsley, lemon juice and parmesan; season with salt and freshly ground pepper.
8

Serve.