Asparagus
Harvest 2016 |
Out of stock
|
lb
Asparagus is a nutrient-dense food that is high in folic acid and is also a good source of potassium, fiber, vitamin B6, vitamins A and vitamin C, and thiamine. Extensive research into asparagus nutrition has resulted in this funny-looking vegetable being ranked among the top fruits and vegetables for its ability to reduce the effect of cell-damaging free radicals.
Nutritional value
- Energy 20 kcal
- Carbohydrates 4 g
- Fat 0 g
- Protein 2 g
Vitamins:
- a
- b1
- b2
- b3
- b6
- c
- k
Minerals:
- Ca
- Mg
Special Recipe
Ingredients
Directions
Directions
Leek and Cannellini Bean Soup
1/2 cup extra-virgin olive oil
2 cups chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 cup diced turnip
1/2 tablespoon salt
1/2 tablespoon Veg Mixed Spice
6 cups chicken stock or water
1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
1/4 cup grated Parmigiano cheese
- PeelIn a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
- Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
- Add the cannellini beans and simmer for another 2 minutes.
- Add 1/2 tablespoon of Veg Mixed Spice and boil for another 3 minutes.
- Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.