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Spring Vegetable Soup

From Our Kitchen


1 lb. Cannellini beans (soaked overnight)
1-28 oz. box chopped tomatoes
1 bunch swiss chard, stems discarded, leaves chopped
2 medium yellow onions, thinly sliced
2 cups fiddleheads
½ lb. asparagus, chopped into 1 inch pieces
1 pkg. ramps, chopped
2 qts. vegetable stock (or water)
2 medium carrots, peeled and cut into small dice
2 Tbs. garlic, chopped
1 tsp. parsley, chopped
2 Tbsp. olive oil
basil oil
salt & pepper
2 bay leaves


Heat olive oil in a large soup pot over medium high heat. Add onions and cook until golden brown. Add garlic and cook until golden brown, about 1 minute. Add tomatoes and bay leaves. Simmer for 10 minutes.

Drain beans and add to pot. Add 2 qts. vegetable stock and 1 qt. of water (or all water if you like). Bring to a boil. Reduce heat and simmer until beans are tender about 1 hr. 45 mins.

Add carrots and a pinch of salt and pepper. Simmer until tender, about 8-10 mins. Add asparagus , fiddleheads, and ramps and cook for 2 mins. Remove from heat. Discard bay leaves. Add swiss chard, parsley and basil oil.

Adjust seasoning with salt and pepper.

Makes about 1 gallon.