Spring Green Minestrone

Ingredients

• 2 Tablespoons unrefined, cold pressed, extra virgin olive oil

• 2 leeks, washed well, white and light green parts sliced thinly

• 4 cloves garlic, sliced thinly

• 1 pound asparagus, trimmed and sliced on the diagonal into 1-inch pieces

• 1 ½ cups fresh or frozen green peas

• 2 Tablespoons chopped flat-leaf parsley

• 6 cups vegetable stock or light chicken stock, preferably homemade

• 1 ½ cups cooked white beans, such as Cannellini or Great Northern,
  or 1 15-ounce can, drained and rinsed

• 2 teaspoons sea salt (more if your stock is unsalted)

• 4 ounces baby spinach leaves

Directions

1. In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until tender, about 5 minutes. Add the garlic and sauté another 2 minutes.

2. Add the asparagus, peas and parsley and toss to coat with the oil, leeks and garlic. Pour in the stock, white beans, and sea salt. Bring to a boil and lower the heat to a simmer. Cook uncovered until the asparagus is just tender, about 5 minutes.

3. Stir in the spinach leaves and taste for seasoning.