Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories200.4 kcal (10%)
Total Fat5.7 g (8%)
Carbs29 g (11%)
Sugars5.9 g (7%)
Protein9.4 g (19%)
Sodium772.8 mg (39%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tablespoonsolive oil
plus additional for garnish
2leeks
white and pale green parts only, thinly sliced
2stalks celery
sliced
3carrots
sliced on the diagonal
1 ½ teaspoonssalt
½ teaspoonpepper
4cloves garlic
minced
3red potatoes
medium, 1/2” dice
4 cupschicken stock
1 x 14.5 ouncecan great northern beans
drained and rinsed
1 bunchasparagus
cut into 1” pieces
½ cupgreen peas
fresh, or frozen
parmesan cheese
fresh flat-leaf parsley
chopped
Instructions
Step 1
Heat 2 tablespoons olive oil in a soup pot over medium heat. Add leeks, celery, carrots, salt and pepper, and stir to combine. Sauté just until
Step 2
softened, about 10-12 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add potatoes and chicken stock, and bring to a
Step 3
simmer.
Step 4
RECIPE NOTES
Step 5
INGREDIENTS
Step 6
INSTRUCTIONS
Step 7
Turn heat down to low and stir in the beans. Simmer soup until potatoes are just tender, about 8-10 minutes. Stir in asparagus and green
Step 8
peas. Simmer until asparagus is just cooked through but still bright green, about 2-3 minutes longer. Serve each bowl of soup garnished with
Step 9
a drizzle of olive oil, parmesan cheese and fresh parsley.
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