Need a light and refreshing soup that screams spring? This Spring Vegetable Soup with Lemon and White Beans is just that. Made from fresh seasonal vegetables and white beans with an added freshness and zing thanks to the lemon and dill. Whip up this easy and satisfying soup in no time!
Total Time
30min
5.0
2 Ratings
Author: Tina Sawasdee at SideChef
Servings:
4
Ingredients
•
1
Tbsp
Olive Oil
•
2
cloves
Garlic
, minced
•
1
Yellow Onion
, roughly chopped
•
1
rib
Celery
•
1
Fennel Bulb
•
1
stalk
Leeks
•
1
Carrot
•
2
cans
(15 oz)
Cannellini White Kidney Beans
, drained
•
4
cups
Vegetable Broth
•
3/4
cup
Snow Peas
•
1
Lemon
, zested, juiced
•
1
Tbsp
Chopped
Fresh Dill
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Lemon
•
to taste
Thinly Sliced
Baby Red Radish
Cooking Instructions
1.
In the large pot, heat the Olive Oil (1 Tbsp) over medium heat. Once hot, add Garlic (2 cloves) and Yellow Onion (1). Cook until the onions are translucent.
2.
Add Celery (1 rib), Fennel Bulb (1), Leeks (1 stalk), and Carrot (1). Cook for 7-10 minutes.
3.
Add Cannellini White Kidney Beans (2 cans) and Vegetable Broth (4 cups), 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.
4.
Add Snow Peas (3/4 cup), 1 tsp of Lemon Zest (1), 1 Tbsp Lemon Juice, and Fresh Dill (1 Tbsp). Cook for 2-3 more minutes.
5.
Transfer to a serving bowl. Top with Baby Red Radish (to taste). Garnish with dill and Grilled Lemon Slices (1).
Nutrition Per Serving
CALORIES
374
FAT
4.6 g
PROTEIN
17.3 g
CARBS
65.4 g
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