French Spring Soup Delight (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 large onion, diced
03 -
2 cloves garlic, minced
04 -
2 large carrots, diced
05 -
2 celery stalks, diced
06 -
1 leek, sliced
07 -
1 cup asparagus, trimmed and cut into 1-inch pieces
08 -
1 cup green beans, trimmed and cut into 1-inch pieces
09 -
4 cups vegetable or chicken broth
10 -
1 cup heavy cream
11 -
2 cups fresh spinach, roughly chopped
12 -
1 cup small pasta, such as ditalini or orzo
13 -
Salt and pepper to taste
14 -
1 teaspoon fresh thyme or ½ teaspoon dried thyme
15 -
Fresh parsley, for garnish
# Instructions:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
02 -
Stir in minced garlic, diced carrots, and celery. Cook for 5 minutes until vegetables start to soften.
03 -
Add sliced leeks, asparagus, and green beans to the pot. Stir occasionally while cooking for 3-4 minutes.
04 -
Pour in the vegetable or chicken broth and increase the heat to bring to a boil. Reduce the heat and simmer for 10 minutes, allowing the vegetables to become tender.
05 -
Add the heavy cream and pasta into the pot. Stir and cook until the pasta is al dente, approximately 7-8 minutes, following the pasta package instructions.
06 -
Toss in the fresh spinach and thyme. Stir until the spinach is wilted.
07 -
Season the soup with salt and pepper to taste. Serve hot garnished with fresh parsley.