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
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!