Ingredients:
1 tablespoon olive oil
1 cup chopped onions
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:
In a large soup pot, add oil; heat over medium heat.
Add in onions and garlic; saute for 5 minutes or until onions are softened.
Add in the leeks and saute/stir for 2-3 minutes.
Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
Add in vegetable stock; stir and bring to a boil.
Lower heat, add the zucchini and simmer for 5 minutes.
Add in the white beans and return to a gentle simmer.
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.
Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.
Servings: 4
Time preparation: 45 min.
Time total: 65 min.