Spring Vegetable Soup

• 2 tablespoons olive oil
• 2 medium carrots, diced (about 1 cup)
• 1 large leek, trimmed and diced (about 2 cups)
• 1 celery stalk, diced (about 2/3 cup)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 5 cups unsalted chicken stock
• 1 pound very small red potatoes, quartered
• 1 cup frozen green peas
• 1 cup (1 1/2-inch) slices asparagus
• 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
• 2 cups fresh baby spinach
• 1 teaspoon fresh thyme
• 1/4 cup torn fresh basil
• 1/2 ounce Parmesan cheese, shaved

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.
2. Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 1 minute. Ladle soup into bowls; top evenly with cheese.

olive oil, carrots, celery stalk, salt, black pepper, garlic, chicken, red potatoes, frozen green peas, asparagus, beans, baby spinach, thyme, fresh basil, parmesan cheese

Taken from www.myrecipes.com/recipe/spring-vegetable-soup-0 (may not work)