First-of-the-Season Soup

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 2 leeks (white parts only), chopped
• 3 stalks celery, chopped
• 2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
• 2-1/2 cups water
• 1/2 lb. (225 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
• 1 cup frozen lima beans
• 1 cup fresh peas
• 1/4 cup chopped fresh mint
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided

1. Heat dressing in Dutch oven or large deep skillet on medium heat.
2. Add leeks and celery; cook and stir 5 min.
3. or until crisp-tender.
4. Stir in broth and water; bring to boil.
5. Simmer on medium-low heat 10 min.
6. Add asparagus, beans and peas; cook 5 to 7 min.
7. or until asparagus is crisp-tender, stirring occasionally.
8. Stir in mint and 2 Tbsp.
9. cheese; cook 1 min.
10. Serve topped with remaining cheese.

italian dressing, leeks, stalks celery, chicken broth, water, frozen lima beans, fresh peas, fresh mint

Taken from www.kraftrecipes.com/recipes/first-of-the-season-soup-132731.aspx (may not work)