Spring Minestrone - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 leeks, washed and chopped (white and green tender parts only)
1 cup diced celery
1/4 teaspoon dried oregano
1 teaspoon ground fennel (I use 1 t. fennel seed)
salt
pepper
4 cups vegetable broth or 4 cups stock
1 cup cubed zucchini
1 (15 ounce) can cannellini beans, drained and rinsed
2 cups shredded greens (such as Swiss chard, kale, or spinach)
1 cup green peas (fresh or frozen)
1 cup cut asparagus (2-inch pieces)
1 dash fresh lemon juice or 1 dash cider vinegar, to taste
grated parmesan cheese

Preparation

In a large soup pot, add oil; heat over medium heat.
Add in onions and garlic; saute for 5 minutes or until onions are softened.
Add in the leeks and saute/stir for 2-3 minutes.
Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
Add in vegetable stock; stir and bring to a boil.
Lower heat, add the zucchini and simmer for 5 minutes.
Add in the white beans and return to a gentle simmer.
Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
Right before ready to serve, add the lemon juice or vinegar.
Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.