Spring Minestrone

Name: Spring Minestrone
Ingredients: 2 tablespoons olive oil; 1 leek, white and light green parts only, chopped; 6 cups chicken stock or canned low-sodium broth; 1 cup ditali or other small pasta; Salt; 10 pencil-thin asparagus, cut into 1-inch lengths; 1 small fennel bulb, cored and cut into 1/2-inch dice; 1/4 pound sugar snap peas, halved crosswise; 1 cup coarsely chopped Swiss chard leaves; One 15-ounce can cannellini beans, drained and rinsed; 1/2 pound thawed frozen peas; 2 tablespoons chopped mint; Freshly ground pepper; 1/2 cup freshly grated Parmesan cheese

14 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1 leek, white and light green parts only, chopped
6 cups chicken stock or canned low-sodium broth
1 cup ditali or other small pasta
Salt
10 pencil-thin asparagus, cut into 1-inch lengths
1 small fennel bulb, cored and cut into 1/2-inch dice
1/4 pound sugar snap peas, halved crosswise
1 cup coarsely chopped Swiss chard leaves
One 15-ounce can cannellini beans, drained and rinsed
1/2 pound thawed frozen peas
2 tablespoons chopped mint
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese

Directions

1

Heat the olive oil in a large saucepan.
2

Add the leek and cook over moderately high heat until softened, about 5 minutes.
3

Add the stock and bring to a boil.
4

Stir in the pasta and 1/2 teaspoon of salt and simmer for 5 minutes.
5

Add the asparagus, diced fennel, sugar snap peas, Swiss chard and cannellini beans and simmer until the pasta is tender, about 5 minutes longer.
6

Add the peas and mint, season the soup with salt and pepper and simmer for 1 minute longer.
7

Ladle the soup into bowls, sprinkle with Parmesan and serve.