Lite and Easy Spring Vegetable Soup
Time: 35 mins
Ingredients
- spray vegetable oil, preferabbly Olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 4 ounces mushrooms, thinly sliced
- 3 (14 ounce) cans vegetable broth
- 3/4 lb tiny new potatoes, quartered
- 1/2 lb baby carrots, scrubbed, 1 inch pieces
- 1/4 teaspoon salt (or more)
- 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
- 8 thin asparagus, cut into 1-inch pieces
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1/2 teaspoon chili flakes (or less)
- shaved parmesan cheese (optional)
Directions
- 1 Lightly spray a large saucepan with oil.
- 2 Over medium heat saute the onion, garlic and mushrooms, stirring for apprx 3 minutes.
- 3 Add Broth,potatoes, carrots and salt, bring to a boil, cover and simmer 5 minutes.
- 4 Add Thyme,asparagus,beans and chili flakes.
- 5 Cover and cook a further 5 minutes or until the vegetables are cooked.
- 6 To serve spoon into bowls and add some shaved parmesan cheese on top if desired.
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