Lite And Easy Spring Vegetable Soup - cooking recipe

Ingredients

spray vegetable oil, preferabbly Olive oil
1 onion, chopped
2 garlic cloves, finely chopped
4 ounces mushrooms, thinly sliced
3 (14 ounce) cans vegetable broth
3/4 lb tiny new potatoes, quartered
1/2 lb baby carrots, scrubbed, 1 inch pieces
1/4 teaspoon salt (or more)
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
8 thin asparagus, cut into 1-inch pieces
1 (15 ounce) can pinto beans, drained and rinsed
1/2 teaspoon chili flakes (or less)
shaved parmesan cheese (optional)

Preparation

Lightly spray a large saucepan with oil.
Over medium heat saute the onion, garlic and mushrooms, stirring for apprx 3 minutes.
Add Broth,potatoes, carrots and salt, bring to a boil, cover and simmer 5 minutes.
Add Thyme,asparagus,beans and chili flakes.
Cover and cook a further 5 minutes or until the vegetables are cooked.
To serve spoon into bowls and add some shaved parmesan cheese on top if desired.