Green, Spring soup

This is one of my daughter's favorite soups/stews! It is delicious and chock full of nutrients!

(I was planning on taking a picture of this soup as it was so pretty with all the green veggies, however it was finished by the time I remembered!)

Spring Soup serves 4


2 tablespoons olive oil
3 cloves garlic minced
4 cups water
2 chicken flavored bouillon cubes (McCormick makes a Vegan bouillon which is available in most grocery stores)
1/2 bunch asparagus
1/2 large white onion thinly sliced
1/2 can white kidney beans
1 cup dried mini pasta (pastinas, mini tubettis, orzo all work well)
freshly ground black pepper to taste
1/2 tsp Pot herbs OPTIONAL (French soup herb blend. A combination of parsley, chives, chervil, thyme, marjoram, Turkish bay leaves)
2 cups baby spinach or a combo of baby spinach and arugula, chopped
3/4 cup frozen green peas

Wash the asparagus and cut the woody ends off. Chop into 1 inch pieces and set aside. Heat 1 tablespoon of olive oil in a pan and add the minced garlic. Cook for 30 seconds and then add the asparagus. Cook on medium heat, stirring frequently until just tender (about 10 minutes). Set aside.

Meanwhile in a soup pot heat remaining tablespoon of oil and add the onions. Cook for 10 minutes until very soft. Add the water, ground pepper, bouillon cubes, kidney beans, pasta, asparagus and herbs (if using). Cook until pasta is al dente. Add the baby spinach and frozen peas and cook for 2-3 minutes.

Serve hot.