Name: Spring Vegetable Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 6 cups low-sodium vegetable broth; 1 cup fresh or frozen peas; 1 cup asparagus, trimmed and cut into 1-inch pieces; 1 medium zucchini, diced; 1 cup fresh spinach, roughly chopped; 1/2 cup small pasta (like orzo or small shells); 2 tablespoons fresh lemon juice; 1/4 cup fresh herbs (parsley, dill, or basil), chopped; Salt and freshly ground black pepper to taste; Grated Parmesan cheese for serving (optional)

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until softened but not browned. Add minced garlic and cook for another 30 seconds until fragrant.
Add broth and pasta

Pour in the vegetable broth and bring to a simmer. Add the pasta and cook for about 5 minutes (check package instructions and reduce cooking time by 2 minutes as it will continue cooking in the soup).
Add spring vegetables

Add the asparagus, peas, and zucchini to the pot. Simmer for 3-4 minutes until the vegetables are bright green and just tender. Be careful not to overcook to preserve their fresh flavor and texture.
Finish the soup

Stir in the chopped spinach and cook just until wilted, about 1 minute. Remove the pot from heat and stir in the lemon juice and fresh herbs. Season with salt and pepper to taste.
Serve

Ladle the soup into bowls and top with a sprinkle of grated Parmesan cheese if desired. Serve immediately with crusty bread on the side for a complete meal.

Spring Vegetable Soup

Ingredients

Instructions

Nutritional Information