Spring Vegetable Soup

• 2 tablespoons olive oil
• 1 large onion, cut into 1/2 inch dice
• 3 garlic cloves, minced
• 4 cups mushroom stock
• 2 cups sliced asparagus
• 8 ounces summer squash, cut into 1/2 inch dice
• 1 cup frozen peas
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 12 cup chopped fresh parsley leaves
• 2 tablespoons lemon juice
• 2 tablespoons grated parmesan cheese

1. Heat oil in large saucepan over medium-high heat.
2. Add onion and saute about 8 minutes, until golden.
3. Add garlic; saute about 30 seconds or until fragrant.
4. Add stock, asparagus and squash and reduce heat to medium.
5. Cook 4 minutes stirring often or until vegetables are tender.
6. Add peas and beans; cook 3 to 4 minutes more, until heated through.
7. Stir in parsley, lemon juice and parmesan; season with salt and freshly ground pepper.
8. Serve.

olive oil, onion, garlic, mushroom stock, asparagus, summer, frozen peas, cannellini beans, parsley, lemon juice, parmesan cheese

Taken from www.food.com/recipe/spring-vegetable-soup-160765 (may not work)