Ingredients Edit

Directions Edit

  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.

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