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Hearty Spring Veggie Stew

rustic soupSoups aren’t reserved for wintertime meals. This fragrant and hearty stew celebrates the spring spirit with seasonal veggies in a savory citrus broth. Bring together the best harvest of springtime – carrots, chives, artichokes, spinach, and peas – in a wholesome stew that packs both flavor and nutrition. For an extra bit of protein and zest, add tender shredded chicken to the mix and drizzle with rosemary-scented olive oil.

Yields 4 servings, 1 cup each
½ cup white mushroom sliced thinly
3 large artichokes
2 tablespoons olive oil
2 green onions, chopped
1 cup carrots, chopped
8 cloves garlic, peeled and chopped
1 tablespoon fresh thyme, chopped
¼ dry white wine
1 ½ cup warm water
1 small lemon
2 cups vegetable broth
½ teaspoon sea salt
2/3 cup fresh lima beans
1 cup fresh peas, shelled
2 teaspoons butter
1 bay leaf
1 teaspoon dried rosemary
¼ cup fresh chives, chopped
¼ cup fresh flat-leaf parsley
¼ cup fresh spinach
freshly ground black pepper, to taste

mushroomsAdd mushrooms to a bowl of warm water and allow to stand for 30 minutes to remove dirt. Rinse the mushrooms well and slice thinly. Meanwhile, open the artichoke leaves down to the heart and remove the choke using a spoon. Chop the heart into quarters and set aside.

In a large skillet or Dutch oven, heat on medium, 1 tablespoon of olive oil and add mushrooms, carrots, garlic, artichokes, and green onions. Sauté until brown, about 3-4 minutes, stirring often.

Add white wine and simmer until reduced, about 2 minutes. Add broth, juice from the lemon, water, and the remaining ingredients except for the beans, peas, and butter. Cover and simmer on low to medium heat until vegetables are tender, about 30 minutes.

Add beans, peas, and butter, cover and simmer for an additional 10 minutes. Serve hot with (optional) rosemary infused olive oil drizzled over top.

Spring soup is now served! Enjoy this decadent dish with a warm loaf of french bread.

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