Spring Vegetable Soup

Yield: 8 servings

Chef: Chef Brian Streeter

Spring Vegetable Soup


  • 4 oz. flageolet beans
  • salt

  • 1 T. olive oil
  • 4 oz. guancale or pancetta, diced
  • 1 large onion, minced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • ½ c. flat leaf parsley, chopped
  • 4 turnips, diced
  • 8 c. chicken stock, preferably homemade
  • 1 bunch pencil asparagus, sliced ¼” thick
  • 1 c. peas
  • 1 c. small dried pasta shells, cooked
  • salt and pepper

  • 1 c. flat-leaf parsley leaves
  • ½ c. chives, roughly cut
  • 1/4 c. fresh mint, picked
  • 1 tsp. lemon zest
  • 2/3 c. extra virgin olive oil
  • Parmesan Reggiano, grated


Pick through beans for any stones. Cover with cold water and soak overnight. The next day, place beans and water in a deep saucepan. Bring to a boil on top of the stove. Skim off any foam that rises to the top and turn to a low simmer. Cook until beans are tender, about 1 to 1 ½ hours depending upon how old they are. Season with salt and allow beans to cool in their liquid.

In a wide-bottom pot over medium heat, sauté the guancale in the olive oil until slightly crisp. Add the onion, carrot and celery and cook until vegetables begin to soften, about 4-5 minutes. Add the turnips, parsley and garlic and cook for a minute to release the aroma of the garlic. Pour in the chicken broth, add the flageolet beans, and cook at a low simmer for 15 minutes. Add the asparagus and peas and cook for a couple more minutes. Stir in the cooked pasta and taste for seasoning. Adjust with salt and pepper. 

To serve, ladle the soup into warm soup bowls and serve with a spoonful of the herb pesto.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.