Spring Vegetable Soup

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So packed full of spring vegetables, this brothy soup is enough to be a full, satisfying meal no matter what time of year. Artichokes give it an unexpectedly hearty bite and pop of sweetness that tastes like a bit of Italian springtime in every bite.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

186

Author:

Giadzy

Ingredients

2 tablespoons olive oil, plus more to serve

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1 small red onion, diced
2 carrots, peeled and diced
1 fennel bulb, trimmed and diced
1 3/4 teaspoon kosher salt
1 (12- ounce) jar marinated artichoke hearts, drained and chopped

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2 cups low sodium vegetable broth
2 1/2 cups water
1 (2 inch) piece of parmesan cheese rind
1 1/2 cups frozen peas
1 (5-ounce) container baby spinach, chopped
Freshly grated parmesan cheese, to serve

Instructions

Heat a medium Dutch oven over medium heat. Add the oil to the pan and heat an additional 30 seconds. To the hot oil add the onion, carrots, fennel and 3/4 teaspoon of salt. Stir to combine. Cook, stirring often, until the vegetables are fragrant and beginning to soften, 3 to 4 minutes. Add the artichoke heart and another 1/2 teaspoon salt and stir to combine. Stir in the vegetable broth and water and nestle in the parmesan rind. Bring to a simmer and reduce the heat to maintain and gentle simmer. Cook until the vegetables are cooked and tender and the flavors have come together, about 15 minutes. Stir in the peas, spinach and remaining 1/2 teaspoon salt. Return to a simmer for 3 minutes. Serve garnished with freshly grated parmesan cheese and a drizzle of olive oil.