Spring Green Minestrone
2 tablespoons olive oil
1 leek, sliced
2 cloves of garlic, minced
2 quarts vegetable broth
1 cup dried macaroni
1 15-oz can cannellini beans, drained
½ lb. asparagus, ends trimmed, cut into 1-inch pieces
1 cup frozen peas
10 oz fresh spinach, roughly chopped
Salt and Pepper to taste
4 oz Parmesan cheese, grated
¼ cup fresh herbs, such as parsley, chives, mint or basil
- Heat the olive oil in a large soup pot. Add the leeks, and saute 2-3 minutes. Add garlic, saute until fragrant, another 1-2 minutes.
- Add the broth and bring to a boil. Add macaroni and reduce heat to simmer. Cook for 6-7 minutes, then add the beans, asparagus and peas. Cook 2-3 minutes or until asparagus and pasta are tender.
- Add spinach and stir in until it wilts. Season to taste with salt and pepper. Top with parmesan and fresh herbs.