Spring Soup with Greens and Beans

Hi Everyone, welcome to Djalali Cooks! As the second week of March comes to a close, it felt appropriate to fix up a soup with bright greens and white beans. A soup that feels kinda springy, and since it’s a hot brothy soup, still kinda wintry. A foot in each season, if you will. I have adapted this recipe to be a stove top quickie, instead of a long slow cooker recipe, as it’s featured in an old issue of Southern Living. So, let’s make a bright and flavorful Spring Soup with Greens and Beans!

Greens and More Greens!

This soup has bright green snap peas, light green celery and slivers of leek, sweet peas and dark leafy baby spinach swimming in a rich vegetable broth. The white beans add a little velvety creaminess with every bite. Top it with a little grated parmesan, fresh tarragon and some sliced scallions. So many flavors and textures make this soup satisfying with a freshness!

To prep the leek, I like to trim the root end off and trim the ends of the dark green parts, then slice it in half lengthwise and give it a good wash. Leeks tend to get dirt and grit deep down into the leaves, so slicing it in half first, gives me better access to the inside parts, so I can thoroughly wash away the grit.

To consolidate space, I like to put the green ingredients that go in the soup at the same time in the same bowls. I have the halved snap peas, the (mostly defrosted) sweet peas and spinach in one bowl; the celery and scallions is their own bowl and the leek slices by themselves.

Building the Soup

Get the broth heating on medium heat and add the leek slices. Then add the celery, scallions, garlic slices, salt, pepper and red pepper flakes. Bring this to a boil and then reduce heat and let simmer until the veggies are tender, about 15 minutes.

Now, add the white beans, peas, snap peas and spinach. Stir it well to combine and submerge the spinach. Give it another good pinch of Kosher salt and a few cranks of fresh cracked black pepper. Taste it and add more seasoning if needed.

Bring it back up to a simmer and cook for about 5-10 minutes, depending on how well-done you like the snap peas. I like it when they have some crunch left in them, and I want them to keep their bright green color. But if you like them a bit softer, let it simmer for 20 minutes.

Soup’s on!

To serve, ladle the soup into a bowl and top with chopped fresh tarragon or dill, sliced scallions, a sprinkling of grated parmesan and a drizzle of olive oil. I broiled a couple slices of sourdough with garlic butter, parmesan, oregano and pepper to go along side.

As I mentioned at the top, this soup is really flavorful and the fresh tarragon (or dill, if you go that route) adds such a nice bright herbal note. This soup feels like a warm spring hug; perfect for these days when the daffodils and crocus are blooming but the air still has that winter chill.

Thank you, everyone for spending some of your Saturday with me! I don’t know about y’all, but I have got spring fever! I can’t even look outside without wanting to get started on all my garden chores. The rain and chilly temps have kept me inside this week, but man, oh man! I can’t wait for spring! This Spring Soup with Greens and Beans certainly helped. Give me a follow on Pinterest, where pinning and sharing recipes is a cinch! Take care and be well, xo Kelly

Items Used in Today’s Recipe

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Spring Soup with Greens and Beans

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Dinner, Main Course – American

By Adapted from Southern Living – Serves: 2-6

Prep Time: 10 Minutes – Cooking Time: 25-30 Minutes – Total Time: 35-40 Minutes

Leek and garlic, crunchy snap peas, velvety soft white beans, and fresh tarragon, this soup is savory and vibrant. It's like a warm spring hug!

Ingredients

• 8 cups Vegetable Broth
• 5 Scallions, thinly sliced (about 1/2 cup)
• 4 Garlic Cloves, thinly sliced (about 1.5 tbsp. sliced)
• 1 Large Leek, thinly sliced (about 1.5 cups thinly sliced)
• 3 Celery Ribs, cut diagonally in thin slices (about 1 cup sliced)
• 2.5 tsp. Kosher Salt + more to taste
• 1.2 tsp. Black Pepper + more to taste
• 1/4 tsp. Red Pepper Flakes
• 1 15.5-oz. can Cannellini Beans, drained and rinsed
• 8 oz. Sugar Snap Peas, trimmed and diagonally cut in half lengthwise (about 1.5 cups sliced)
• 2 cups packed Fresh Baby Spinach
• 1 cup Frozen Sweet Peas, thawed
• Fresh Tarragon, chopped (or dill, if you prefer)
• Sprinkle of grated Parmesan Cheese
• Drizzle of Olive Oil

Instructions

1

Stir together broth, scallions, garlic, leek, celery, salt, black pepper, and crushed red pepper in a stock pot or dutch oven.

2

Bring to a boil and reduce the heat to simmer for 15-20 minutes, until vegetables are tender.

3

Add the beans and snap peas, spinach and sweet peas. Stir to combine and submerge the spinach. Taste the soup and add more Kosher Salt and/or cracked black pepper to taste. Bring to a simmer and cook for 5-10 minutes. (For more well done snap peas, simmer for 15-20 minutes.)

4

Ladle portions into a bowl, top with fresh tarragon and a sprinkling of parmesan cheese.