Spring Vegetable Soup with Lemon White Beans

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 mL

Olive Oil

2 cloves

Garlic , minced

1

Yellow Onion , roughly chopped

1 rib

Celery

cleaned and diced into small cubes

1

Fennel Bulb

cleaned and thinly sliced

1 stalk

Leeks

cleaned and chopped or diagonally sliced

1

Carrot

cleaned and cut into small cubes

2 cans
(15 oz)

Cannellini White Kidney Beans , drained

960 mL

Vegetable Broth

115 g

Snow Peas

cleaned

1

Lemon , zested, juiced

1 tsp of zest and 1 Tbsp of juice needed

as needed

Chopped Fresh Dill

plus more for garnish

to taste

Salt

to taste

Ground Black Pepper

1

Lemon

sliced into wheels and grilled, for topping

to taste

Thinly Sliced Baby Red Radish

for topping

Cooking Instructions

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Step 1

In the large pot, heat the Olive Oil (15 mL) over medium heat. Once hot, add Garlic (2 cloves) and Yellow Onion (1) . Cook until the onions are translucent.

Step 2

Add Celery (1 rib) , Fennel Bulb (1) , Leeks (1 stalk) , and Carrot (1) . Cook for 7-10 minutes.

Step 3

Add Cannellini White Kidney Beans (2 cans) and Vegetable Broth (960 mL) , then season with Salt (to taste) and Ground Black Pepper (to taste) . Bring to a boil, then lower the heat to simmer for about 5 minutes or until the vegetable is soft.

Step 4

Add Snow Peas (115 g) , 1 tsp of Lemon Zest (1) , 1 Tbsp Lemon Juice, and Fresh Dill (as needed) . Cook for 2-3 more minutes.

Step 5

Transfer to a serving bowl. Top with Baby Red Radish (to taste) . Garnish with dill and Grilled Lemon Slices (1) .