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 Prep Time (minutes) 30 Cook Time (minutes) 15 Ready In (minutes) 45

Ingredients Amount 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.