spring soup with all the greens


1 onion, diced

2 stalks of celery, cut into 1 inch pieces

1 small white potato, peeled + diced

1 can of beans, i used cannellini beans

handful of snow peas

1/2 cup of peas

handful of spinach

1 zucchini, diced

3 asparagus spears, cut in to 1 inch pieces on a diagonal

white wine vinegar

chicken broth, 4 cups


flaky salt

black pep on the big grind

extra virgin olive oil, drizzle


begin by sautéing the onion, celery + potato in a heavy bottom dish, over medium heat (i like to use a dutch oven here).

once softened add in the chicken broth, and season to taste. cook until potato is fork tender (approx 10 mins)

add in the zucchini + beans and cook for another 10mins.

then add in the rest of the veggies and continue to cook for another 10mins.

serve in your favorite dish with a few splashes of white wine vinegar, extra virgin olive oil, a few large grates of parmesan , flaky salt + black pep on the big grind!

if you are not adding vinegar to your soup, you are missing out!