Spring Minestrone


2-3 tablespoons olive oil
2 cloves garlic, minced
2-3 leeks, rinsed well and chopped
8-10 stalks of asparagus, chopped into 1 inch pieces
1 cup peas or edamame (fresh or frozen)
2 cups artechokes (frozen or canned, not marinated), roughly chopped
6 cups vegetable stock
1 cup whole wheat spaghetti, broken into 1 inch pieces
Kosher salt and pepper
Parsley Pesto or Parmesan cheese for garnish


1. In a large pot, over medium heat warm the olive oil. Add in garlic, leeks and asparagus. Saute until leeks are tender and asparagus is vibrant green color. Pour in vegetable stock. Add spaghetti pieces and chopped artichokes. Bring to a simmer for 10 minutes, adjust to taste with salt and pepper. Add peas or edamame and continue to simmer another 5 minutes.
2. To serve, top with parsley pesto or parmesan cheese along with a crusty sourdough roll or whole wheat baguette on the side.

This recipe comes from Alison Bickel at partner site This Homemade Life.