Appetizers / Soups / Salads

Spring Vegetable Soup is for Soup.

Spring Vegetable Soup takes 10 minutes to prepare.

Spring Vegetable Soup takes 35 minutes to cook.

Spring Vegetable Soup makes 6 servings.

The ingredients for Spring Vegetable Soup are:

2 Tbsp olive oil
1 32oz pkg vegetable broth/stock
1 bunch kale, stems removed, chopped (black or lacinato kale is best here, but curly or red kale are completely OK)
1 medium yellow onion, diced (I've substituted the white/light green parts of 2 medium leeks before and loved it)
1-2 carrots, sliced
1/2 lb green beans, trimmed and chopped into 1" pieces
1 bunch asparagus, woody ends removed, chopped into 1" pieces
3-4 cloves garlic, chopped
thyme or basil (to taste, approx 1 teaspoon dried or a large pinch fresh)
1 15oz can white beans (cannelini, butter, navy, whichever you prefer or have on hand - fava beans even make a nice addition)
1 parmesan rind (if you don't have a parmesan rind, adding shredded parmesan just before serving also tastes delicious)

Here is how you make Spring Vegetable Soup:

In a large stock pot, heat olive oil over medium heat. Saute onions, garlic, and carrots for 6 minutes, or until onions are translucent. I like to add a pinch of thyme at this stage. If you don't have thyme, basil also works nicely. Add green beans, asparagus, and kale, saute another 6 minutes until kale is wilted and green beans start to become tender, stirring occasionally. Add vegetable broth, refill vegetable broth container with water and add water. Add parmesan rind and beans. If you have too many vegetables and not enough broth, simply add more water until the ratio is the way you like it. Continue to simmer over medium heat until all vegetables are tender to your liking - approx. 20 mins. Season with salt & pepper to taste (white pepper is best in this soup). Serving Size: Makes 6 2-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MELTHORNTONBKNY.

The nutritional information for Spring Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 183.6

• Total Fat: 5.7 g
• Cholesterol: 1.8 mg
• Sodium: 427.1 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 7.2 g
• Protein: 8.2 g

The dietary needs meet for Spring Vegetable Soup is Vegetarian