Green Minestrone

Ingredients

 * grated Parmesan cheese (optional)
 * salt and freshly ground black pepper to taste
 * 1 tbsp olive oil
 * 1 lb leeks (white and pale green parts), well rinsed and diced (4½ cups)
 * 1 cup diced carrots
 * 1 tbsp water
 * 6 to 8 cups vegetable broth
 * ½ cup small pasta shapes
 * 19-oz can cannellini beans, drained and rinsed
 * 1 cup sliced green beans
 * 1 cup diced zucchini
 * 1 cup fresh or frozen small green peas
 * 1 cup diagonally sliced, trimmed fresh asparagus
 * 1 tbsp chopped fresh parsley
 * 1 tbsp chopped fresh basil
 * 2 green onions, coarsely chopped
 * 1 clove garlic, minced

Directions

 * 1) In large pot, heat oil over medium heat.
 * 2) Add leeks, carrots and water.
 * 3) Cover and cook until the leeks are very tender, about 15 minutes. Do not brown.
 * 4) Add 6 cups of broth and bring to a boil.
 * 5) Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes.
 * 6) Add beans, green beans, zucchini, peas and asparagus.
 * 7) Simmer, uncovered, over medium heat, until vegetables are tender, about 8 minutes.
 * 8) In small bowl, mix parsley, basil, green onions and garlic.
 * 9) Stir into simmering soup.
 * 10) Add additional broth to thin soup if necessary.
 * 11) Season with salt and pepper.
 * 12) Serve with grated Parmesan if desired.