Time: about 30 minutes total
As springtime rolls in, I find myself craving light, nourishing foods packed full of the early greens starting to pop up. This simple, clean soup pulls its flavor from a flavorful soffrito as its base, and can be bolstered with whatever spring veggies you have on hand.
To Make the Soffrito:
- 1 tbsp oil
- 2 sprigs thyme
- 1 bay leaf
- ½ yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 leek, white and light green parts only, washed thoroughly and finely chopped
- kosher salt
*if you’re using chard, I find that this is a great place to use the stems after you de-rib the stalks; just chop them up and toss them in with the ingredients above
Heat the oil in the bottom of a soup pot. Add the veggies and sauté, stirring occasionally, until softened but not browned.
To Make the Soup:
- 6 cups vegetable stock
- 6 stalks chard or kale, de-ribbed and sliced into bite-size pieces
- 1 ½ cups shelled fresh peas
- 1 can cannelini beans, drained & rinsed
Add the vegetable stock to the soffrito and bring to a boil. Add the beans and peas and bring back up to a boil, then add the greens and stir until wilted. Ladle into bowls and serve topped with thinly shaved parmesan, if that’s your jam.
This soup is especially delicious served alongside a hearty piece of toast that’s been rubbed with a garlic clove or spread with a nutty, herby pesto.
Enjoy the season!