Photography Courtesy Ben Lochard
In the Kitchen With… April/May 2020
2 tablespoons olive oil
1 medium onion, chopped
3 carrots, chopped fine in food processor
3 celery stalks, chopped into small pieces
6–8 ounces chopped mushrooms
1–2 tablespoons minced garlic
32 ounces chicken stock
32 ounces water
1 cup chopped asparagus tops
1 16-ounce can white beans, drained
1 cup chopped fresh spinach
1 tablespoon pesto
Salt, black pepper, Italian seasoning, and chicken base seasoning
- Heat oil in a pan over medium-high. Add onion, carrots, celery, mushrooms, and minced garlic to the pan. Cook and stir in hot oil until tender for about 5 minutes.
- Pour chicken stock and water into a soup pot. Add hot vegetables to the stock. Bring to a slow boil.
- Add asparagus tops, beans, spinach, and pesto. Add salt, pepper, and seasonings to taste. Simmer 10 to 20 minutes. Serve with garlic bread.
Recipe courtesy Teresa Brittain