Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Choose any combination of leafy greens, including baby spinach, chard, or arugula, to bulk up this fresh spring soup recipe.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
40 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot heat 1 Tbsp. olive oil over medium heat. Add leek, garlic, and salt. Cook and stir 5 minutes or until tender. Stir in broth, water, and bay leaf; bring to boiling. Stir in beans and asparagus. Return to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until asparagus is tender. Remove bay leaf. Stir in greens.

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  • Meanwhile, for cheese toasts: Preheat broiler. Brush remaining 1 Tbsp. olive oil over each side of bread slices. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute on each side. Sprinkle with cheese; broil until light brown or about 1 minute. Serve with soup.

Nutrition Facts

292 calories; fat 12g; cholesterol 11mg; saturated fat 4g; carbohydrates 33g; mono fat 6g; poly fat 1g; insoluble fiber 7g; sugars 4g; protein 15g; vitamin a 2382.5IU; vitamin c 13mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.3mg; vitamin b6 0.2mg; folate 120.2mcg; vitamin b12 0.1mcg; sodium 996mg; potassium 576mg; calcium 168mg; iron 5.2mg.
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