Spring Minestrone

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 leeks, washed and chopped ( and green tender parts only)
• 1 cup diced celery
• 1/4 teaspoon dried oregano
• 1 teaspoon ground fennel (i use 1 t. fennel seed)
• salt
• pepper
• 4 cups vegetable broth or 4 cups stock
• 1 cup cubed zucchini
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 cups shredded greens (such as swiss chard, kale, or spinach)
• 1 cup green peas (fresh or frozen)
• 1 cup cut asparagus (2-inch pieces)
• 1 dash fresh lemon juice or 1 dash cider vinegar, to taste
• grated parmesan cheese

Recipe

• 1 in a large soup pot, add oil; heat over medium heat.
• 2 add in onions and garlic; saute for 5 minutes or until onions are softened.
• 3 add in the leeks and saute/stir for 2-3 minutes.
• 4 add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
• 5 add in vegetable stock; stir and bring to a boil.
• 6 lower heat, add the zucchini and simmer for 5 minutes.
• 7 add in the beans and return to a gentle simmer.
• 8 add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
• 9 right before ready to serve, add the lemon juice or vinegar.
• 10 ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.