Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 celery rib (sliced)
  • 1 leek (sliced (white and light green part only))
  • 2 cloves garlic (minced)
  • 32 ounces vegetable broth
  • 15 ounce can cannellini beans (rinsed and drained)
  • 2 cups frozen peas and carrots
  • 1 cup chopped asparagus
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh basil (chopped)

Instruction

  • In a stockpot over medium heat, add olive oil. When hot, add celery and leeks. Cook for 3 to 4 minutes, or until lightly browned, stirring occasionally. Add minced garlic, stirring to combine. Cook for 1 additional minute.
  • Add vegetable broth, rinsed beans, peas & carrots, asparagus, salt and pepper . Stir to combine. Bring to a simmer, cover, reduce heat and cook for 5 minutes, or until vegetables and beans are heated through. 
  • Stir in chopped basil. Remove from heat and serve.