Spring Vegetable Soup

Serves Makes about 1 gallon
Meal type Asparagus, Beans, Carrots, Cheese, Tomatoes
Wilson Farms, Inc. • All Rights Reserved


  • 1 lb. Cannellini beans (soaked overnight)

  • 1-28 oz. box chopped tomatoes

  • 1 bunch swiss chard, stems discarded, leaves chopped

  • 2 medium yellow onions, thinly sliced

  • 2 cups fiddleheads
½ lb. asparagus, chopped into 1 inch pieces

  • 1 pkg. ramps, chopped

  • 2 qts. vegetable stock (or water)

  • 2 medium carrots, peeled and cut into small dice

  • 2 Tbs. garlic, chopped
1 tsp. parsley, chopped

  • 2 Tbs. olive oil
basil oil
Salt & pepper
2 bay leaves


1 Heat olive oil in a large soup pot over medium high heat.
2 Add onions and cook until golden brown.
3 Add garlic and cook until golden brown, about 1 minute.
4 Add tomatoes and bay leaves.
5 Simmer for 10 minutes.
6 Drain beans and add to pot. Add 2 qts. vegetable stock and 1 qt. of water (or all water if you like). Bring to a boil.
7 Reduce heat and simmer until beans are tender about 1 hr. 45 mins.
8 Add carrots and a pinch of salt and pepper. Simmer until tender, about 8-10 mins.
9 Add asparagus , fiddleheads, and ramps and cook for 2 mins. Remove from heat.
10 Discard bay leaves.
11 Add swiss chard, parsley and basil oil. Adjust seasoning with salt and pepper.