The best with the very first asparagus harvest of the season.
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
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.
Recipe modified from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wer