Spring Vegetable Soup
Jennifer
ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 oz sliced mushrooms
- 3 cans (14 oz each) vegetable broth
- 3/4 pound small new potatoes, quartered
- 1/2 pound peeled baby carrots
- 3/4 tsp salt
- 1 1/2 tsp chopped fresh thyme
- 1 bunch thin asparagus, trimmed and cut into 1" pieces
- 2 medium size zucchini, cut into 1/4" thick half moons
- 1 can (15oz) pinto beans, drained and rinsed
- 1/4 tsp red-pepper flakes
- 6 tbsp shaved Parmesan cheese
directions
- 1
In a large saucepan, heat oil over medium heat.
- 2
Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
- 3
Add broth, potatoes, carrots and salt. Bring to a boil. Reduce heat to medium, cover and simmer for 5 minutes.
- 4
Add thyme, asparagus, zucchini, beans and red-pepper flakes.
- 5
Cover and cook for an additional 5 minutes.
- 6
To serve, spoon into bowls and top each with 1 tablespoon shaved Parmesan cheese.
Source: Michelle
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