Recipe adapted by Jessica B. Gebhart, RDN, LD from a recipe in Six Seasons by Joshua McFadden (photo from Six Seasons)
Total Time: 1 hour 5 minutes, Serves: 6-8
Ingredients:
- Extra-Virgin Olive Oil
- ½ pound of spring onions, trim 1 inch off the green tops then slice
- 2 slices of bacon, chopped
- 3 garlic cloves, minced
- Salt and Pepper
- 1.5 cups frozen edamame
- 2 cups fresh or frozen sweet peas
- ½ pound asparagus, tough ends trimmed, sliced at an angle ¼ inch thick, and tops left whole
- 1 bunch swiss chard, stems removed and diced then set aside apart from leaves, leaves roughly chopped -OR- 3 cups packed spinach roughly chopped
- ¼ cup packed mint leaves, chopped
- ½ cup packed parsley leaves, chopped
- ½ lemon, zest and juice
- Parmesan cheese for serving
Directions:
- In a large dutch oven or other heavy-bottom pot, heat ½ cup of olive oil and the bacon over medium heat. Cook for about 6-7 minutes, or until most of the fat is rendered. Add the onions, swiss chard stems if using, and garlic. Reduce the heat to medium low and season lightly with salt and pepper. Cook until the onions are soft and fragrant but not browning at all, 11-12 minutes. If they are browning turn the heat down to low.
- Add the edamame, peas, asparagus, swiss chard leaves – OR – spinach and 1 cup of water. Bring to a simmer then cover and cook until all the vegetables are very soft, 15-25 minutes. You want the soup to be slightly brothy, so if need be you may add more liquid.
- Add the mint, parsley, lemon zest and juice. Taste and season with salt and pepper to your taste. Serve in a bowl or over pasta (any bite sized kind will do) and top with a drizzle of extra-virgin olive oil and parmesan cheese.