
Spring Vegetable & Bean Soup
Serves 4
Pair With...
Ingredients
2 tbsp olive oil
2 leeks, sliced (whites and tender green parts)
4 garlic cloves, minced
1 bunch asparagus, ends trimmed and cut 1-inch pieces
1 lb bag frozen peas
2 tbsp chopped parsley
6 cups stock (vegetable or chicken)
1 15-ounce can cannellini beans, drained and rinsed
2 tsp
4 oz baby spinach leaves
Preparation
In a large pot over medium heat, add the olive oil and leeks. Sauté about 5 minutes.
Add the garlic and sauté another 2 minutes.
Add the asparagus, peas and parsley, stock, white beans, and salt.
Bring to a boil and then lower the heat to a simmer.
Cook uncovered until the asparagus is tender, about 5 minutes.
Stir in the spinach leaves.
Add more salt if necessary.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!