Snug Harbor Wine

Spring Vegetable & Bean Soup

Serves 4

Pair With...

I am a sucker for Sauvignon Blanc in the spring. Its citrusy zing wakes up the palate and pairs with just about any dish best suited for white wines. Sauvignon Blanc is grown all over the world and each area expresses different characteristics of the grape from grapefruit to melon to fresh cut grass. All will have a signature acidity and almost all will be unoaked.

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!

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