Three Pasta Soup Recipe

• 2 tbsp. extra virgin olive oil
• 3 sm. leeks, sliced-white parts only (if unavailable, use an extra onion)
• 1 onion, minced
• 2 lg. carrots, quartered lengthwise and sliced
• 8 c. chicken stock
• 1/2 teaspoon crushed fennel seeds
• 1 bay leaf
• 2 clove garlic, chopped
• 2 stalks celery, sliced
• 1 1/2 c. tomato puree
• 1/4 teaspoon saffron threads
• 1 c. green beans, cut in 1 inch pcs
• 1/2 c. rotini
• 1/2 c. tortellini
• 1/2 c. radiatore or possibly other sm. pasta
• 1/2 c. cooked or possibly canned romano or possibly navy beans
• 1 sm. zucchini, halved lengthwise and sliced
• 2 ounce. oyster or possibly chanterelle mushroom, sliced (optional)
• Salt and pepper
• Freshly grated Parmesan cheese

1. Saffron and fennel seed add in distinctive flavours to this hearty minestrone.

extra virgin olive oil, leeks, onion, carrots, chicken, fennel seeds, bay leaf, clove garlic, stalks celery, tomato puree, saffron threads, green beans, rotini, tortellini, radiatore, romano, zucchini, oyster, salt, parmesan cheese

Taken from cookeatshare.com/recipes/three-pasta-soup-55224 (may not work)