“I love making this with garden fresh green peas and asparagus. Delicious. Adapted from a Moosewood recipe.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot, add oil; heat over medium heat.
  2. Add in onions and garlic; saute for 5 minutes or until onions are softened.
  3. Add in the leeks and saute/stir for 2-3 minutes.
  4. Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
  5. Add in vegetable stock; stir and bring to a boil.
  6. Lower heat, add the zucchini and simmer for 5 minutes.
  7. Add in the white beans and return to a gentle simmer.
  8. Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
  9. Right before ready to serve, add the lemon juice or vinegar.
  10. Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.

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