2 tablespoons olive oil
1 small leek, light green and white parts only, sliced
6 green onions, sliced
2 garlic scapes, chopped
2 stalks celery, chopped
1 carrot, diced small
1 bay leaf
1 pound potatoes, cubed
4 cups vegetable or chicken stock
1/2 teaspoon cider vinegar
1 Parmesan cheese rind, if you have one
1 15-oz can canellini beans, rinsed and drained
1 cup peas
1/2 pound asparagus, cut into 1-inch pieces
2 cups baby greens (dandelion, chard, spinach, kale, arugula, etc), thinly sliced
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
1/4 cup chopped parsley
Grated parmesan or pecorino cheese for garnish
Salt and white pepper to taste
- Sauté leek, green onion, garlic scapes, carrots, and celery in olive oil over medium heat in a large soup pot. Cook about 8 minutes.
- Add the broth, bay leaf, Parmesan rind, potato, asparagus, and peas. Partially cover and simmer for 20 minutes, until the vegetables are tender.
- Add the canellini beans, greens, dill, and parsley to the soup. Season to taste with salt and white pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and Parmesan rind. Serve with a sprinkle of grated Parmesan cheese. Serves 4.
Garlic Toast Sticks
4 slices bread
1 clove garlic
1/3 cup shredded Parmesan cheese
Place a rack in top position of oven; heat broiler. Place 4 slices bread on a baking sheet and drizzle both sides with olive oil. Broil bread until one side is golden and toasted. Remove from oven and turn slices. Broil until second side is golden. Remove from oven and rub a lightly smashed clove of garlic over top of toasted bread. Sprinkle grated cheese over bread slices. Broil until cheese is melted and bubbling. Cut bread into sticks and serve with soup.