This easy vegetarian soup showcases springtime's finest greens including asparagus and snap peas.
stalks celery, finely chopped
leeks (white and light green parts only), finely chopped
onion, finely chopped
red potatoes, cut into 1/2-inch pieces
sprigs fresh thyme
asparagus, trimmed and cut into 1-inch pieces
sugar snap peas, halved
15-oz can white beans, rinsed
Chopped dill and crusty bread, for serving
- Heat oil in a Dutch oven on medium. Add celery, leeks, onion, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until tender, 5 to 7 minutes.
- Add potatoes, thyme, 1/4 teaspoon each salt and pepper, and 6 cups water and bring to a boil, then simmer 8 minutes. Add asparagus and simmer 2 minutes.
- Add sugar snap peas and beans and simmer until vegetables are just tender, 3 to 4 minutes more. Discard thyme sprigs. Sprinkle soup with dill and serve with bread, if desired.
PER SERVING 290 CALORIES, 7.5 G FAT (1 G SATURATED), 12 G PROTEIN, 535 MG SODIUM, 46 G CARB, 14 G FIBER
Tools you'll need: Dutch oven ($45, )