by: Kate McMillan
Cook Time
30 minutes
Prep Time
10 minutes
Yield
serves 4-6
Total Time
30 minutes
Prep Time
10 minutes
Yield
serves 4-6
summary
A classic soup brimming with flavor from a generous helping of spring produce, this soup is not only nutritious but even more so, delicious and nourishing. We’ve made this vegetarian soup heartier by adding pasta as well as beans for some protein. This soup is highly adaptable and can be used throughout the year with seasonal produce.
ingredients
- 3 tablespoons extra-virgin olive oil
- 2 leeks, white and light green parts, halved and thinly sliced
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, sliced
- 6 cups low-sodium vegetable broth
- 1 cup ditalini pasta
- 1 (15 ounce) can of cannellini beans, drained and rinsed
- ¼ pound asparagus, trimmed and cut on the diagonal into 1-inch pieces
- ¾ cup fresh or frozen peas
- Zest of 1 lemon
- ¼ cup chopped fresh basil
- Freshly grated Parmesan cheese
directions
- Add the olive oil to a Dutch oven and set over medium-high heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Sauté, stirring often, until the leeks are golden brown, about 6 minutes. Add the garlic and sauté for an additional 30 seconds. Add the vegetable broth along with 1 teaspoon salt and ½ teaspoon pepper. Adjust the heat to allow the soup to simmer for 10 minutes so that flavors can develop.
- Check the seasoning of the broth and add more salt and pepper, to taste. Raise the heat to medium-high and bring to a low boil. Add the pasta and cook until al dente, about 8 minutes.
- Add the beans, asparagus and peas and cook for an additional 3 minutes. Remove from the heat and stir in the lemon zest and basil. Ladle soup into bowls and top each with 1-2 tablespoons of fresh Parmesan cheese.
notes
The best way to clean a leek is to cut it up and add it to a bowl of cold water. Gently stir and allow the leeks to sit so that all of the dirt falls to the bottom of the bowl. Use a slotted spoon to carefully remove the leeks from the water.
This soup is also delicious served with a dollop of pesto on top.
Always use low-sodium broth to control the seasoning.
Ditalini is a small tube-shaped pasta, which can be substituted with orzo or small elbow or macaroni noodles.
Cannellini beans are large white beans, which can be substituted with small white beans or pinto beans.
This soup can be made ahead, but for best results, add the asparagus and peas just before serving to retain their bright green color.
