Spring Minestrone

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, 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 (I use 1 t. fennel seed)
• salt
• pepper
• 4 cups vegetable broth or 4 cups stock
• 1 cup cubed zucchini
• 1 (15 ounce) can 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

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.
9. Right before ready to serve, add the lemon juice or vinegar.
10. Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.

olive oil, onion, garlic, leeks, celery, oregano, ground fennel, salt, pepper, vegetable broth, zucchini, cannellini beans, shredded greens, green peas, lemon juice, parmesan cheese

Taken from www.food.com/recipe/spring-minestrone-56498 (may not work)