Spring Vegetable White Bean Soup

Spring Vegetable White Bean Soup
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Spring Vegetable & White Bean Soup 

INGREDIENTS
  • 3 tablespoons extra virgin olive oil 
  • 3 cloves of garlic, minced  
  • 1 medium onion, finely chopped 
  • 3 stalks of celery, finely chopped 
  • 1 cup sliced shiitake mushrooms 
  • Salt & pepper, to taste  
  • 4 cups low-sodium chicken broth 
  • 1 can of white beans, rinsed & drained  
  • 10 to 12 stalks of asparagus, diced 
  • 1 1/2 cups Stahlbush Island Farms Frozen Green Peas 
  • Sliced radishes, to garnish 
  • Chopped parsley, to finish 
  • Lemon juice, to finish  
  • Olive oil, to finish 
  • Parmesan, to finish 
INSTRUCTIONS
  1. In a Dutch oven over medium heat add the oil, garlic, onion & celery. Cook until the vegetables begin to soften, about 2 minutes.
  2. Add the mushrooms, salt & pepper. Cook for an additional 5 minutes. 
  3. Add the chicken broth & bring to a gentle simmer. Cover pot with lid & let simmer for 15 minutes to infuse the broth with the mushrooms. 
  4. Add the beans & cook covered for an additional 15 minutes. Add the asparagus & peas. Cook until the vegetables are vibrant, about 2 minutes. Season to taste with salt & pepper.
  5. Transfer to soup bowls & top with sliced radish. Garnish with parsley, lemon juice, a drizzle of olive oil & freshly grated parmesan.
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