Spring Vegetable Soup

This was inspired by the Spring Vegetable Soup I ate over the weekend at SweetGreen in Ballston.

This soup is very flavorful. It is simple and full of vegetables that you don’t typically see in veggie soup like asparagus and yellow peppers. It is very healthy and great for a week of lunches. Mae, Jeff, and I have been enjoying this for a few days now and I will definitely make it again in the future.

1 bunch of asparagus, ends removed and the rest, chopped
1 small yellow onion, chopped
2 stalks celery, chopped
1/2 yellow pepper, chopped
1/4 cup sun-dried tomatoes, chopped
1 can northern navy beans (white beans)
1/2 bag spinach, coarsely chopped
salt and pepper
4 cups chicken broth ( I make mine with water and chicken bouillon soup base)

In a large soup pot, heat 1 T. olive oil. Add onions, asparagus, yellow pepper and celery. Cook until soft, about 10 minutes. Add tomatoes, beans, salt and pepper, and broth. Simmer for another 10 minutes. Add spinach and cook until wilted and blended together.


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