Spring Harvest Soup

The best with the very first asparagus harvest of the season.

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What You’ll Need: 

4 garlic scapes, finely chopped (2 cloves of garlic work here, too)

1/3 c chives or green onions, chopped

 

1 c carrots, chopped

1 c asparagus, chopped

 

2 c veggie broth (try making your own!)

2 c filtered water

Juice of 1 small lemon

½ tsp salt

 

2 c spinach, or swiss chard, chopped

¼ c fresh parsley

1 can butter beans or cannelli, drained and rinsed 

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In a soup pot, saute scapes in a drizzle of olive oil until aromatic.  Add chives and carrots, stir and cook for a few minutes.  Add broth, asparagus, lemon juice and salt.  Bring to a boil, lower to a simmer.  Stir in fresh greens and beans.

Enjoy with a slice of freshly baked bread for a light dinner or a perfectly satisfying lunch.

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Serves 4.

Recipe modified from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wer