Ingredients

• 6 T olive oil
• 1 ea leek, chopped
• 1/2 ea fennel bulb, fine chop
• 1/2 ea onion, fine chop
• 2 pc celery, thin slice
• 4 C chicken broth
• 2 ea carrots, strips
• 1 C fresh peas or fava beans
• 1/2 C tiny pasta
• shaved parmesan

Instructions

1. Soften the leek, fennel, onion and celery in 2T oil. Add broth, bring to a boil, then simmer until vegetables are just tender.
2. Add the carrots and peas and simmer until carrots are just tender. Season to taste.
3. Cook the pasta.
4. Plate the soup over the pasta, garnish with Parmesan, and serve.

Source: Bonappetit, Jun 2014

Contributed by: Skip