This recipe goes back to 16th century tuscany when all the vegetables in the spring gardens would be used. It's a nutritious soup that Bielow has flavored with its Green Tea with Lemon.
Place Bigelow Green Tea with Lemon tea bags into a large bowl; pour 7 cups boiling water over the tea bags. Let steep for 5 minutes. Remove tea bags, squeeze well and set aside. In a large saucepan over medium heat, warm the olive oil. Add the sausage meat, onions and ground beef; saute until meat browns and onions turn opaque. Add the beans, peas and asparagus and stir well. Pour in reserved tea, cover and bring to a boil. Reduce heat and cook covered until the flavors are blended, about 30 minutes, skimming off any froth from the surface of the soup. Halfway through the cooking time, season with salt and pepper. Serve. To prepare the croutons, add olive oil to frying pan and heat over medium high heat. Add the garlic and saute until it begins to turn golden. Remove garlic and add bread cubes and stir until golden brown on all sides, about 4 minutes. Using a slotted spoon, transfer the crouton to paper towels to drain. Sprinkle with parsley. Ladle hot soup into warmed soup bowls and garnish with croutons.