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As the seasons shift and spring breathes new life into the world, what better way to celebrate than with a bowl of vibrant, nourishing soup? Imagine a medley of crisp asparagus, tender peas, and leafy kale dancing in a rich, flavorful broth. In this tantalizing super springy vegetable soup recipe, crafted by the talented wellness coach and recipe aficionado, Miriam Hahn, we embark on a culinary journey that not only tantalizes the taste buds but also nourishes the body and soul.
With an ensemble cast of fresh vegetables, hearty white beans, and comforting pasta, this soup isn't just a meal—it's a celebration of nature's bounty, packed with vitamins, minerals, and antioxidants to fuel your well-being. So grab your ladle and join us as we dive into a bowl of springtime bliss.
Recipe from Tasting Table
PREP TIME:15 minutes
COOK TIME: 23 minutes
SERVINGS: 6 servings
TOTAL TIME: 38 MINUTES
Ingredients:
2 tablespoons oil
2 leeks, chopped
3 garlic cloves, minced
2 celery stalks, sliced
1 bunch asparagus, chopped
1 teaspoon salt
½ teaspoon black pepper
7 cups vegetable broth
¾ cup ditalini, or other small pasta
1 cup peas
4 cups chopped kale, no stems
½ cup chopped parsley
¼ cups chopped dill
1 (15-ounce) can white beans, drained
½ lemon, juiced
Optional Ingredients:
Chopped green onions
Directions:
Add the oil to a soup pot and bring the heat to medium.
Add the leeks and cook for 5 minutes.
Add the garlic, celery, asparagus, salt, and pepper and cook for 3 more minutes.
Add the broth and pasta. Bring to a boil, then simmer for 15 minutes.
Add the peas, kale, parsley, dill, white beans, and lemon juice. Cook on low heat for 10 minutes, stirring frequently.
The soup is ready to serve. Garnish with chopped green onions, if desired.
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