The perfect spring soup, for when it’s not quite warm but it’s definitely greening up outside. Delicious.
Springtime minestrone (modified from Eat, Live, Run blog)
1 tablespoon extra virgin olive oil
1 leek, sliced thin
1 quart chicken or vegetable stock
1 bulb fennel, chopped
1 cup small pasta (alphabet or orzo is good)
1 can cannelloni beans, rinsed
1 large bunch rainbow chard, roughly chopped
1/4 pound sugar snap peas, chopped in half
1 cup frozen green peas
a few slices jarred chile pepper, chopped finely
1/4 cup chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon pepper
grated soy parmesan for serving
Heat olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for 5 minutes, until the leek is bright green and soft.
Add the stock and the pasta and bring to a simmer. Let cook for another 5 minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the chile pepper, peas, and mint. Continue cooking until pasta is just tender.
Ladle soup into bowls and serve with the soy parmesan. Makes 4 servings.