
Ingredients
- 2 tablespoons olive oil
- 1 leek, white and light green parts only, chopped
- 6 cups chicken stock or canned low-sodium broth
- 1 cup ditali or other small pasta
- Salt
- 10 pencil-thin asparagus, cut into 1-inch lengths
- 1 small fennel bulb, cored and cut into 1/2-inch dice
- 1/4 pound sugar snap peas, halved crosswise
- 1 cup coarsely chopped Swiss chard leaves
- One 15-ounce can cannellini beans, drained and rinsed
- 1/2 pound thawed frozen peas
- 2 tablespoons chopped mint
- Freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese
Description

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