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Recipes - Spring Garden Soup

Recipe Name

Spring Garden Soup

 Submitted by cdanly
Recipe Description Developed for Learn Great Foods by Patricia Lehnhardt, chef and owner of Great Galena Cookery in Illinois.
Quantity 1 Quantity Unit cup Servings  
Prep Time (minutes) 30 Cook Time (minutes) 15 Ready In (minutes) 45
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
tablespoonolive oil
2
stalkrhubarb, diced
25
spears medium (5-1/4Asparagus, trimmed and cut into 1/2-inch pieces
2
cupPeas, green, raw
8
cup (8 fl oz)Vegetable Stock, no salt added
3
ouncesmall whole wheat pasta, like shells (1/2 cup)
1
1/2
cupWhite beans, canned rinsed and drained (1 can)
1
teaspoonsalt
1/2
teaspoonblack pepper
Steps
Sequence Step
1In a soup pot, heat the olive oil and add the rhubarb. Saute until softened and starting to brown.
2Add asparagus, peas, and stock. Bring to a boil. Simmer until almost tender, about 3 minutes.
3Add pasta. Cook until tender, about 5 minutes.
4Add beans and heat through.
5Season.






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