ALICE WATERS' SPRING MINESTRONE SOUP

ALICE WATERS' SPRING MINESTRONE SOUP image

Number Of Ingredients 13

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2 T olive oil
1 large onion, chopped fine
1 fennel bulb
4 garlic cloves
5 thyme sprigs
1 bay leaf
1 tsp salt
3 c Water / vegetable broth
2 leeks
3 c white beans (canned or 1/2 bag of dried beans soaked and cooked)
1 c shelled peas
1/2 lb asparagus
Parmesan to sprinkle on top

Steps:

In a heavy-bottomed pan over medium heat: 2 T olive oil Add: 1 large onion, finely chopped 1 fennel bulb, sliced into thin, bite-sized pieces. Cook for 15 minutes, or until tender. Add: 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 1 teaspoons salt Cook for 5 minutes longer. Add, and bring to a boil: 3 cups water (or 2 c vegetable bouillon and 1 c water) When boiling, add: 2 small leeks, sliced very thin and washed well Simmer for 10 minutes. Taste for salt and adjust as necessary, then add 3 cups of cooked beans---cannellini, Great Northern, or navy-- along with: 1 cup shelled peas (from 1 pound in the pod) 1/2 pound asparagus, trimmed and sliced on the diagonal into 1/2-inch pieces Cook for 5 minutes. If the soup is too thick, add more water. Remove the bay leaf. Serve in bowls with 1 tablespoon or more grated Parmesan cheese