Edamame (immature soybeans) have a velvety texture and a less-starchy taste than your average beans, peas, or lentils. And they pair beautifully with spring vegetables like asparagus and chives.


  • 2 Tbs. extra-virgin olive oil
  • 2 leeks or 1 bunch scallions, white and pale green parts only, thinly sliced
  • 1 fennel bulb, trimmed, cored, and thinly sliced
  • 2 stalks celery, thinly sliced
  • ¼ cup homemade vegetable stock* or water
  • 2 cups edamame, thawed from frozen
  • 2 cups chopped asparagus
  • ¼ cup minced fresh chives
  • 1 tsp. lemon zest
  • 1 Tbs. fresh lemon juice
  • ¼ tsp. kosher salt


  1. In a large heavy pot over medium-high heat, heat the oil until shimmering.
  2. Sauté the leeks (or scallions), fennel, and celery until lightly browned, 5–7 minutes.
  3. Add the stock (or water), edamame, and asparagus. Cook until the asparagus is bright green, 1–2 minutes.
  4. Remove from the heat. Season with the chives, lemon zest and juice, and salt.

*Tip: To make a quick vegetable stock, simmer the trimmings from the leeks, fennel, and celery in 4 cups water for 20 minutes, then strain through a coffee filter.

Nutrition Information

Per serving (1½ cups):

  • Calories: 210
  • Total fat: 11 g
  • Sat fat: 1.5 g
  • Carbs: 19 g
  • Fiber: 10 g
  • Total sugar: 6 g
  • Added sugar: 0 g
  • Protein: 13 g
  • Sodium: 190 mg

For more recipes

Go to nutritionaction.com/edamame for

  • Edamame & Crispy Tofu Bowl
  • Edamame & Herb Salad

Cooking questions?
Write to Chef Kate at healthycook@cspinet.org.