“Soup-er” Healthy Dish is Chock Full of Veggies

Winter isn’t over yet! But you can stay warm on those cool evenings–and dream of warmer days to come–with a bowl of “soup-er” healthy vegetable soup.

This satisfying dish includes some favorite veggies, like spinach, carrots, peas, potatoes and asparagus–the March Harvest of the Month–and comes together in just 40 minutes..

Click here to print the recipe.


  • 2 tbsp. olive oil
  • 2 carrots, diced
  • 1 large onion, diced
  • 1 celery stalk, diced
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 5 cups chicken stock
  • 1 lb. red potatoes, quartered
  • 1 cup frozen peas
  • 1 cup asparagus, 1 ½ inch pieces
  • 1 (15-oz.) can unsalted cannellini beans,
  • rinsed and drained
  • 2 cups fresh baby spinach
  • 1 tsp. fresh thyme
  • ¼ cup torn fresh basil
  • ½ oz. Parmesan cheese, shaved (optional)


  1. Heat oil in large saucepan over medium heat.
  2. Add carrots, onion, and celery and cook for 5 minutes, stirring occasionally.
  3. Add salt, pepper, and garlic and cook for 1 additional minute, stirring constantly.
  4. Add chicken broth and potatoes and simmer until potatoes soften, about 8-10 minutes.
  5. Add peas, asparagus, and beans and cook until vegetables are tender, approximately 4 minutes.
  6. Add spinach, thyme, and basil and cook 1 minute.
  7. Serve in bowls and top with Parmesan cheese (optional).

Serves 8