Recently I became acquainted with a fellow blogger and we discovered that we could be soul-mates! She loves her family, loves her Lord and loves great food! Her blog is Cafe Sucre Farine and you can check it out here . A few weeks ago she posted about a spring soup that looked and sounded amazing. Her photography is fantastic, so check out her photos here , then come back and follow me as we make her Spring in a Bowl soup!
Gather your ingredients of leeks, potatoes, cannellini beans, lima beans, green beans, green peas and basil pesto …
Here is the blog post about making fresh pesto and freezing it.
Wash, trim and slice one large leek.
Sauté in 1 T. olive oil. Season with salt and pepper. Cook for 5 minutes until softened. Add potato and 3 1/2 c. chicken stock (not shown) and bring to boil. Reduce heat and simmer for 10 minutes.
Add chopped zucchini, green, lima and cannellini beans and simmer for another 10 minutes or until veggies are tender. I used frozen veggies so it didn’t take that long. Add frozen peas and stir in 2 T. basil pesto. Serve in bowls with extra pesto if desired. I garnished with a dollop of Greek yogurt, pesto and fresh parsley.
This bowl is loaded with so loaded with veggies that you will never miss the meat! Thank-you Chris for inspiring me to make this spring in a bowl soup!
Spring in a Bowl Soup
1 T. olive oil1 medium leek, white part only thinly sliced
1 large potatoes, diced into 1/4 inch cubes or 1 cup tiny potatoes quartered
3 1/2 c. chicken stock
1 c. frozen green beans
2 small zucchini, quartered lengthwise and thinly cut
1 can cannellini beans
1 c. frozen baby lima beans
4 ounces tiny frozen peas
salt and freshly ground black pepper, to taste
Heat the olive oil in a large saucepan over medium high heat. Add the leek and cook for 5 minutes, until softened. Add the potato and stock, then bring to a boil. Reduce heat and simmer for 10 minutes. Add the remaining ingredients except for the peas, season, then simmer for another 10 minutes or until all vegetables are tender. Add frozen peas and stir in 2 tablespoons basil pesto. Serve in bowls with the remaining pesto on the side. Garnish if desired with sour cream or Greek yogurt, parsley and a dollop of pesto.