Spring Minestrone Soup
This soup is loaded with fresh herbs and veggies - its light, yet filling and perfect for a spring dinner!
1 cup celery, chopped 1 bunch asparagus, chopped 1 yellow squash, chopped 1 zucchini, chopped 2 garlic cloves, minced 1 cup mushrooms, sliced 1/2 cup pearl couscous 4 cups vegetable broth 4 cups water 1 cup spinach, chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, chopped 1 cup peas, fresh or frozen salt and pepper
CHOP AND SIMMER
Chop the celery, asparagus, yellow squash, zucchini, and garlic and add to a large pot with about 1 cup of vegetable broth. Bring to a gentle simmer.
Slice the mushrooms and add to the pot. Add in the couscous and the rest of the vegetable broth and water and cook for about 20 minutes.
CHOP AND COMBINE
Once the veggies and couscous are soft, chop the spinach, parsley, dill, basil, and chives and add them in with the peas. Continue cooking about 5 minutes. Serve with any salt and pepper to taste.