I have been on a bit of a vegetarian streak lately and while I have not cut meat out of my diet, I am happily eating a mostly meat-free diet during the week. Which also means I am now on the lookout for tasty, satisfying, vegetarian-friendly main dishes.
It’s also spring and therefore time to include peas, asparagus and other seasonal veggies in our cooking!
These were the thoughts swirling around in my head this weekend when I created this hearty, springtime veggie soup, chock full of white beans, peas, asparagus and bite-sized pasta.
Going gluten free? Leave out the pasta!
Like even more stuff in your soup? Add double the amount of peas, add 1/2 cup of corn or add a large handful of baby kale or spinach.
Don’t like cannelini beans? Swap them out for some chick peas or black eyed peas instead!
In short, you can put your own stamp on this soup so add and subtract away!
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