Spring stew with green beans, peas, asparagus and young spinach

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, chopped
• 1 potato, diced
• 1 liter vegetable broth
• 200 g green beans, cut into pieces
• 200 g peas (fresh or frozen)
• 200 g asparagus, cut into 2.5 cm long pieces
• 200 g young spinach leaves
• Salt and pepper to taste
• Fresh herbs (e.g. parsley or chives) for garnishing

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the diced potato and cook for another 3-4 minutes until lightly browned.
3. Pour the vegetable stock into the pot and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the potatoes are tender.
4. Add the green beans, peas, and asparagus to the pot and cook for another 5-7 minutes until the vegetables are tender.
5. Add the baby spinach leaves and stir until wilted and blended. Season with salt and pepper to taste.
6. Serve the spring stew in bowls, garnish with fresh herbs and enjoy hot!

This spring stew is easy to prepare and full of fresh spring flavors. Enjoy!