Roasted Asparagus and Haricot Vert Soup with Gremolata

Whenever I have too many vegetables hanging out in the fridge, I make soup. I love Costco and buy many of my fresh fruits and vegetables there because of the high quality and amazing prices. But there are usually just too many to get through before they begin to turn or spoil. Today I found half bags of asparagus and trimmed haricot verts (thinner and longer French green beans) in my produce drawer. With only two of us here for dinner now, I guarantee we’ll be having more soup, because I’m not ready or willing to give up my Costco runs!

The only fat present here is the 2 tablespoons of olive oil, so not only is this an economical and easy meal but healthy, to boot, with less than 5 grams of fat per serving! Roasting vegetables tossed with a little olive oil, salt, and pepper brings out their natural sweetness and intensifies the flavors. Additionally, it is topped with gremolata which is a minced herb condiment typically made of garlic, parsley, and lemon zest. Gremolata is the traditional accompaniment to the Italian braised veal shank, Ossobuco alla Milanese, and it makes a fresh light topping for a wide variety of other dishes, including this soup.
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