8oz.button or cremini mushrooms(washed and sliced)
1/4tsp.salt
1quartlow-sodium vegetable stock
2cans low-sodium or no-salt-added white beans
zest of one lemon
10oz.bag frozen(petite green peas)
1bunch radishes(sliced thinly with tops and small roots removed)
3/4cupparsley leaves with tender stems(chopped)
3/4cupmint leaves(chopped)
1lemon(cut into wedges)
Instructions
Trim tough ends from asparagus and discard. Cut tips from asparagus spears and set aside. Cut remaining spears into 1/4” pieces and set all asparagus aside.
In a large saucepan or soup pot, heat oil over medium high heat until shimmering. Add onion, celery, garlic, mushrooms and salt. Cook until onions are translucent, and the other veggies are fragrant.
Add veggie stock, canned beans (with liquid) and lemon zest. Cook for 10-12 minutes at a lazy bubble until vegetables are tender.
Add peas and asparagus and cook 2-4 minutes or until asparagus is bright green.
Serve immediately while vegetables are still green.
Divide sliced radishes among bowls of soup.
Garnish with parsley, mint and squeezes of fresh lemon.