1. In a large pot, heat oil over medium heat. 2. Add leeks, carrots and water. Cover and cook until the leeks are very tender, 15 minutes. Don't allow to brown. 3. Add 6 cups broth and bring to a boil. 4. Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes. 5. Add beans, green beans, zucchini, peas, and asparagus. Simmer, uncovered, over medium heat, until vegetables are tender, 8 minutes. 6. In a small bowl mix parsley, basil, green onions and garlic. Stir into simmering soup. 7. Add additional broth to thin soup if neccesary. 8. Season with salt and pepper. 9. Top with parmesan if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
