Spring Vegetable Minestrone

Ingredients

• 1 tbsp olive oil (water or veggie both)
• 1 leek (may substitute with a regular yellow onion)
• 1/2 fennel bulb
• 1 large carrot (diced)
• 2 cloves garlic (thinly sliced)
• 1 tsp Italian seasoning
• 8 c vegetable broth
• 2 medium potatoes (cubed)
• 1 can (15.5 oz) Cannellini Beans* (rinsed and drained, Note 1)
• 1/2 cup pasta (Fusilli, Penne, Elbows, any pasts will do)
• 2 c (about 20 stalks) asparagus (trimmed)
• 1 c fresh or frozen peas (may substitute with snap peas or frozen corn)
• 1 3/4 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   Slice off the leek's dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.

2. 2

   Trim off the fennel stalks and the root end. Cut fennel bulb in half and discard tough outer layers. Slice the remaining fennel crosswise. For this recipe, you'll only need to slice one half of the fennel. Make sure to reserve the fennel fronds.

3. 3

   Heat olive oil in a large pot and over medium heat. Add leek, fennel, carrot and garlic. Season the veggies with 1/2 teaspoon of salt and 1 teaspoon of Italian seasoning.

4. 4

   Add vegetable broth, potatoes and beans. Simmer the soup for 5 minutes then add your favorite pasta and cook for another 7 minutes.

5. 5

   Stir in the asparagus and peas and continue cooking for 5 more minutes. Adjust the seasoning and serve garnished with fennel fronds.