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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large saucepan. Add the leek and cook over moderately high heat until softened, about 5 minutes. Add the stock and bring to a boil. Stir in the pasta and 1/2 teaspoon of salt and simmer for 5 minutes. Add the asparagus, diced fennel, sugar snap peas, Swiss chard and cannellini beans and simmer until the pasta is tender, about 5 minutes longer. Add the peas and mint, season the soup with salt and pepper and simmer for 1 minute longer. Ladle the soup into bowls, sprinkle with Parmesan and serve.

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Notes

One Serving Calories 376 kcal, Total Fat 14.0 gm, Saturated Fat 3.7 gm, Protein 20 gm, Carbohydrates 50 gm.

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