Spring vegetables inspire versatile, flavorful soups

Spring is here, and the crisp weather is perfect for enjoying hearty soups. Spring soups are full of flavor and color thanks to the wide array of vegetables and fruits in season.

Experiment with whatever produce is available. Here are recipes that your family will love.

Tomato and Pasta Soup

2 tablespoons olive oil
3 cloves garlic, chopped
Pinch red pepper flakes
1/2 onion, diced
1 (14-1/2-ounce) can Italian-style diced tomatoes
2 (14-1/2-ounce) cans low-sodium chicken broth
3 cups water
1 teaspoon dried Italian herb seasoning
2 cups dried pasta shells
2 bunches fresh beet greens, cut into 1-inch pieces
2 (15-ounce) cans white beans, drained and rinsed
1 tablespoon tomato paste
Sea salt and freshly ground pepper, to taste
Grated Parmesan, for serving

In large pot over medium, heat oil, add garlic and pepper flakes. Cook until fragrant about 30 seconds. Add onion and cook another 3 to 5 minutes.

Stir in tomatoes, broth, water and dried herbs. Raise heat to high and bring to a simmer. Add pasta and cook 5 minutes.

Reduce heat to medium, stir in beet greens, beans, tomato paste, salt and pepper. Continue to cook until beans are warmed through. Serve with Parmesan. Serves 8.

Approximate nutritional information, per serving (not including salt and Parmesan to taste): 200 calories, 4 g fat, 0.5 g saturated fat, 5 mg cholesterol, 900 mg sodium, 33 g carbohydrate, 5 g fiber, 5 g sugar, 8 g protein

Chicken Tinola

1 tablespoon cooking oil
1/2 onion, chopped
2 cloves garlic, minced
1/2-inch piece fresh ginger, grated
1 tablespoon fish sauce
3 pounds chicken legs and thighs bone-in, skin removed
3 cups low-sodium chicken broth
1 cup water
2 chayote squash, peeled and cut into bite-size pieces
Salt and pepper, to taste
1 head bok choy, chopped
1/2 pound spinach

In large pot over medium, heat oil, then add onion and garlic and cook until fragrant.

Stir in ginger and fish sauce; cook 1 minute before adding chicken. Brown chicken 5 minutes. Add broth and water, and bring to a simmer.

Add chayote and simmer until chicken is cooked through, about 15 to 20 minutes. Season with salt and pepper. Add bok choy and spinach; cook 1 to 2 more minutes. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 220 calories, 9 g fat, 2 g saturated fat, 125 mg cholesterol, 750 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g sugar, 27 g protein

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More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.