Spring Soup Ingredients 1 quart vegetable or chicken broth 2 tablespoons olive oil 1 leek, white parts only, washed well and sliced thinly into rings 1/2 pound asparagus tips 1/4 pound baby spinach, stems removed 1 tablespoons Italian (flat leaf) parsley, coarsely chopped 1/2 cup cooked brown rice 1 cup cooked white beans sea salt and freshly-ground black pepper, to taste Directions In a large, heavy soup pot, saute the leeks in the olive oil until softened, then add spinach. Cook, stirring, until coated with oil and wilted. Add broth, bring to a simmer, and cook until greens are tender, just a few minutes. Add asparagus, rice, beans and half of the parsley and continue to simmer, no more than about 5 minutes. Season well with salt and pepper. Serve hot with toasted sprouted grain bread Make ahead tip: this soup freezes beautifully. |