Spring Vegetable White Bean Soup

Prep: 15 minutes

Cook: 30 minutes

Serves: 4

• 3 tablespoons extra virgin olive oil 
• 3 cloves of garlic, minced  

• 1 medium onion, finely chopped 
• 3 stalks of celery, finely chopped 
• 1 cup sliced shiitake mushrooms 
• Salt & pepper, to taste  
• 4 cups low-sodium chicken broth 

• 1 can of white beans, rinsed & drained  
• 10 to 12 stalks of asparagus, diced 
• 1 1/2 cups Stahlbush Island Farms Frozen Green Peas 
• Sliced radishes, to garnish 
• Chopped parsley, to finish 

• Lemon juice, to finish  
• Olive oil, to finish 
• Parmesan, to finish 

1. In a Dutch oven over medium heat add the oil, garlic, onion & celery. Cook until the vegetables begin to soften, about 2 minutes.
2. Add the mushrooms, salt & pepper. Cook for an additional 5 minutes. 
3. Add the chicken broth & bring to a gentle simmer. Cover pot with lid & let simmer for 15 minutes to infuse the broth with the mushrooms. 
4. Add the beans & cook covered for an additional 15 minutes. Add the asparagus & peas. Cook until the vegetables are vibrant, about 2 minutes. Season to taste with salt & pepper.
5. Transfer to soup bowls & top with sliced radish. Garnish with parsley, lemon juice, a drizzle of olive oil & freshly grated parmesan.