Here is a recipe for a soup from Pamela Salzman that I can’t get enough of!!

2 tablespoons of unrefined, cold pressed, extra virgin olive oil
2 leeks, washed, white and light green parts thinly sliced
4 cloves of garlic, thinly sliced
1 lb asparagus, trimmed and sliced diagonally into 1 in pieces
1 1/2 cups of fresh or frozen green beans
2 tbsp chopped flat leaf parsley
6 cups of veggie stock or chicken stock
1 1/2 cups of cooked white beans, cannellini, great northern, or navy… or 1 15 once can drained and rinsed (Eden is one of the only brand names that does not put a BPA lining in the can.)
2 tsp sea salt (more if your stock is unsalted)
4 ounces baby spinach leaves

1. In a large pot, heat olive oil over medium heat. Add leeks and saute until tender, 5 minutes. Add garlic and saute another 2 mins.
2. Add asparagus, peas, and parsley and toss to coat in the leek, garlic, olive oil mixture. Pour in stock, white beans, and sea salt. Bring to a boil and lower the heat to a simmer. Cook uncovered until asparagus is tender, about 5 mins.
3. Stir in spinach leaves and taste for seasoning.

There are amazing recipes on Pamela site for homemade chicken and veggie stock!