Vegetable Soup

Ingredients:

• 2 tablespoons olive oil 

• 2 medium carrots, diced (about 1 cup) 

• 1 large leek, trimmed and diced (about 2 cups) 

• 1 celery stalk, diced (about 2/3 cup) 

• 1/2 teaspoon salt 

• 1/2 teaspoon black pepper 

• 2 garlic cloves, minced 

• 5 cups unsalted chicken stock 

• 3 cups sweet potato, peeled & diced

• 1 cup frozen green peas 

• 1 cup (1 1/2-inch) slices asparagus 

• 1 can unsalted cannellini beans, rinsed and drained 

• 2 cups fresh baby spinach 

• 1 teaspoon fresh thyme 

• 1/4 cup torn fresh basil 

• 1/2 ounce Parmesan cheese, shaved

Directions:

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.

2. Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 1 minute.

3. Ladle soup into bowls; top evenly with cheese.