Spring Vegetable Soup

• 2 Tbs. olive oil
• 1 large onion, cut into 1/2-inch dice (about 1 1/2 cups)
• 3 cloves garlic, minced
• 4 cups mushroom stock
• 2 cups sliced asparagus (about 3/4 lb.)
• 8 oz. baby summer squash, cut into 1/2-inch dice
• 1 cup frozen peas
• 1 19-oz. can cannellini beans, drained and rinsed
• 1/2 cup chopped fresh Italian parsley leaves
• 2 Tbs. lemon juice
• 2 Tbs. 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 slightly tender.
6. Add peas and beans, and cook 3 to 4 minutes more, until heated through.
7. Stir in parsley, lemon juice and Parmesan; season with salt and freshly ground black pepper.
8. Serve.

olive oil, onion, garlic, mushroom stock, baby summer squash, frozen peas, cannellini beans, fresh italian parsley, lemon juice, parmesan cheese

Taken from www.vegetariantimes.com/recipe/spring-vegetable-soup-2/ (may not work)