Categories: Italian, Main Dish, Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 leeks, washed and chopped (white and green tender parts only)
• 1 cup diced celery
• 1/4 teaspoon dried oregano
• 1 teaspoon ground fennel
• salt
• pepper
• 4 cups vegetable broth or 4 cups stock
• 1 cup cubed zucchini
• 1 (15 ounce) cans 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

Directions

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 white beans and return to a gentle simmer.

8. Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender. Right before ready to serve, add the lemon juice or vinegar.

9. Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.

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