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Spring Vegetable Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large leek trimmed and sliced
  • 1 large celery stalk diced
  • 2 garlic cloves minced
  • salt and pepper
  • 6 cups low sodium vegetable broth
  • 1 cup frozen green peas
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups baby spinach
  • 2 large carrots peeled, Blade D, noodles trimmed
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped fresh tarragon
  • optional: freshly shaved Parmesan cheese to garnish

Instructions

  • Heat the oil in a large pot over medium-high heat. Once the oil is shimmering, add the leek, celery, and garlic. Season with salt and pepper. Cook until leeks are are soft, about 3 minutes. Add in the broth and bring to a simmer. Let simmer for 5 minutes and then add in the peas, beans, spinach, and carrot noodles. Let simmer for 5 minutes or until vegetables are crisp tender. Stir in the thyme and tarragon and let cook for another minute. Taste and adjust with more and salt and pepper, as needed.
  • Divide soup into bowls and top with cheese, if using.