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