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Spring Vegetable Soup


  • a couple of glugs of olive oil
  • 1 medium yellow onion chopped
  • kosher salt
  • 4 cloves garlic minced
  • 6 cups chicken stock
  • 1 cup dry white wine
  • 1 Parmesan rind
  • 1 14 oz can white beans or Garbanzo
  • 1 14 ounce can chopped tomatoes preferably Muir Glen Fire Roasted
  • 1 tablespoon fresh thyme crushed
  • 5 oz fresh greens like spinach and/or arugula
  • 1 cup peas optional
  • Salt and Pepper to taste


  • Warm the oil over medium heat in a small to medium dutch oven. Add the chopped onion and sprinkle with a healthy pinch of salt. Saute until translucent. Add the garlic and sauté a minute more, until it's fragrant.
  • Add the chicken stock, white wine and Parmesan rind. Bring to a gentle boil and let simmer for about 10 or so minutes. Add the tomatoes and thyme and bring back to a simmer. After about 20 or 30 minutes add the greens and stir them in. Add the peas. When the greens are wilted and the peas are bright green, serve hot.


If you're not going to serve it right away, wait until the last minute to add the peas, otherwise they get tired looking.