Early Spring Minestrone Soup

• 1 box Vegetable Stock (1.5L Size)
• 3 Tablespoons Olive Oil
• 2 cloves Garlic, Thinly Sliced
• 2 whole Leeks, Cut In Half, Washed, And Sliced (white And Light Green Part Only)
• 2 cups Baby Potatoes, Cut In Half
• 4 whole Heirloom Carrots, Peeled And Roughly Chopped
• 1 whole Zucchini, Cut In Fourths Lengthwise, Chopped
• 1 bunch Cauliflower Florets
• 12 whole Asparagus Stalks, Woody Ends Removed, Finely Sliced And Tips Left Whole
• 1 can (15 Oz. Size) Hearty Beans, Drained (I Used Broad Beans)
• 2 pinches Sea Salt And Fresh Ground Pepper
• 6 slices Baguette, Thick
• 1/4 cups Goat Cheese, Softened
• 1/4 cups Pesto
• 6 pinches Broccoli Sprouts

1. 1. Bring the stock to a boil in a saucepan while you start on the rest of the ingredients.
2. 2. Add the oil to a large stockpot and place over medium-low heat. Add in the garlic and leeks and slowly cook for 10 minutes, trying not to brown them at this point. Add in the potatoes and increase the heat to medium-high and cook for a further 2 minutes. Add in the rest of your vegetables and the stock. Bring just to a boil, reduce heat, cover and simmer for 15 minutes or until the potatoes are tender. Season the soup with salt and pepper to taste. Keep it simmering while you make the crostini.
3. 3. Top each slice of baguette with some goat cheese, pesto and a pinch of broccoli sprouts. Ladle the soup into a bowl and top with one crostini.

vegetable stock, olive oil, garlic, leeks, potatoes, carrots, zucchini, cauliflower, hearty beans, salt, ubc, ubc, broccoli sprouts

Taken from tastykitchen.com/recipes/soups/early-spring-minestrone-soup/ (may not work)