Green Minestrone

Ingredients

• grated Parmesan cheese (optional)
• salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• 1 lb leeks (white and pale green parts), well rinsed and diced (4½ cups)
• 1 cup diced carrots
• 1 tbsp water
• 6 to 8 cups vegetable broth
• ½ cup small pasta shapes
• 1 x 19 oz can cannellini beans, drained and rinsed
• 1 cup sliced green beans
• 1 cup diced zucchini
• 1 cup fresh or frozen small green peas
• 1 cup diagonally sliced, trimmed fresh asparagus
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 2 green onions, coarsely chopped
• 1 clove garlic, minced

Directions

1. In large pot, heat oil over medium heat.
2. Add leeks, carrots and water.
3. Cover and cook until the leeks are very tender, about 15 minutes. Do not brown.
4. Add 6 cups of broth and bring to a boil.
5. Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes.
6. Add beans, green beans, zucchini, peas and asparagus.
7. Simmer, uncovered, over medium heat, until vegetables are tender, about 8 minutes.
8. In small bowl, mix parsley, basil, green onions and garlic.
9. Stir into simmering soup.
10. Add additional broth to thin soup if necessary.
11. Season with salt and pepper.
12. Serve with grated Parmesan if desired.