Spring Vegetable Soup

Great soup it goes well with a baguette and white wine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  large onion, cut into 1/2 inch dice
• 3  garlic cloves, minced
• 4  cups  mushroom stock
• 2  cups  sliced asparagus
• 8  ounces  summer squash, cut into 1/2 inch dice
• 1  cup  frozen peas
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 1⁄2 cup  chopped fresh parsley leaves
• 2  tablespoons lemon juice
• 2  tablespoons  grated parmesan cheese

Directions

1. Heat oil in large saucepan over medium-high heat. Add onion and sauté about 8 minutes, until golden. Add garlic; sauté about 30 seconds or until fragrant.
2. Add stock, asparagus and squash and reduce heat to medium. Cook 4 minutes stirring often or until vegetables are tender.
3. Add peas and beans; cook 3 to 4 minutes more, until heated through.
4. Stir in parsley, lemon juice and parmesan; season with salt and freshly ground pepper.
5. Serve.