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“Great soup it goes well with a baguette and white wine.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add stock, asparagus and squash and reduce heat to medium. Cook 4 minutes stirring often or until vegetables are tender.
  3. Add peas and beans; cook 3 to 4 minutes more, until heated through.
  4. Stir in parsley, lemon juice and parmesan; season with salt and freshly ground pepper.
  5. Serve.

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