Much excitement surrounds early-harvest vegetables! Planted with a chill lingering in the air just above freshly thawed earth, spring’s first local produce symbolizes the return of growing season. A buzz of activity resumes both above and beneath the surface of the land. The fresh scent of springtime draws us outdoors to put in long days, hands in dirt, tending garden beds, farmlands and fields—to connect (or reconnect) with the inspiring magic of nature’s intuitive cycles. With time, seeds take root and the first glimpses of vibrant greenery appear, reaching triumphantly toward sun’s warmth.

Celebrate the season with this nourishing soup. Be liberal with the addition of gifts from your CSA, backyard garden or local market. (vegetarian, gluten free, dairy free)

Ingredients (serves 6)

• 2–3 tablespoons extra-virgin olive oil

• 3 medium leeks (cleaned, trimmed and thinly sliced, use white and light green parts only)

• 4 large garlic cloves (or a bouquet of garlic scapes, thinly sliced)

• 2 large carrots (sliced)

• 4 mid-sized red potatoes (scrubbed and cubed)

• 2 (15.5-ounce) cans white beans (rinsed and drained, any variety)

• 6 cups broth

• 1 large bunch Swiss chard (or spinach) (rinsed, trimmed, and roughly chopped)

• A hearty handful of roughly chopped parsley

Directions

1. In a large pot, preheat oil over medium-high heat. Add leeks and toss until tender and browned in spots, about 5–7 minutes.

2. Add garlic and sauté until fragrant.

3. Add carrots, potatoes and white beans. Raise heat to high, add broth and bring to a momentary boil.

4. Turn heat to low, add chard, cover and let simmer for 10–15 minutes, or until chard is wilted and root vegetables are tender.

5. Turn off heat, stir in parsley. Season to taste with salt and pepper. Drizzle additional olive oil over the entire pot of soup (or atop individual servings).

6. Ladle into bowls, serve hot and enjoy with good company!

   Optional additions: fresh lemon juice, garden herbs, grated hard cheese, protein rich pasta or hearty local bread

Originally published in Edible Western NY.