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Recipes - Spring Garden Soup Recipe

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

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Ingredients
Amt.	Measure	Ingredient



2	tablespoon	olive oil
2	stalk	rhubarb, diced
25	spears medium (5-1/4	Asparagus, trimmed and cut into 1/2-inch pieces
2	cup	Peas, green, raw
8	cup (8 fl oz)	Vegetable Stock, no salt added
3	ounce	small whole wheat pasta, like shells (1/2 cup)
1 1/2	cup	White beans, canned rinsed and drained (1 can)
1	teaspoon	salt
1/2	teaspoon	black pepper

Steps

Sequence	Step

1	In a soup pot, heat the olive oil and add the rhubarb. Saute until softened and starting to brown.
2	Add asparagus, peas, and stock. Bring to a boil. Simmer until almost tender, about 3 minutes.
3	Add pasta. Cook until tender, about 5 minutes.
4	Add beans and heat through.
5	Season.

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