Spring Vegetable Soup

4 SERVINGS – Cooking time: 20 minutes



Heat oil in large saucepan over medium-high heat. Add onion, and sauté about 8 minutes, until golden. Add garlic; sauté about 30 seconds, or until fragrant.


Add stock, asparagus and squash, and reduce heat to medium. Cook 4 minutes, stirring often, or until vegetables are slightly tender. Add peas and beans, and cook 3 to 4 minutes more, until heated through.


Stir in parsley & lemon juice; season with salt and freshly ground black pepper. Serve.




  • 2 Tbs. olive oil
  • 1 large onion, cut into 2cm dice (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 4 cups mushroom stock
  • 2 cups sliced asparagus
  • Baby summer squash, cut into 1/2-inch dice
  • 1 cup peas
  • cannellini beans, drained and rinsed
  • 1/2 cup chopped fresh Italian parsley leaves
  • 2 Tbs. lemon juice



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1 Comment
  • Anita Smith
    Posted at 08:17h, 19 April Reply

    Delicious – thank you!

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