Spring Vegetable Minestrone

2 tablespoons olive oil, plus additional for garnish

2 leeks, white and pale green parts only, thinly sliced

2 stalks celery, sliced

3 carrots, sliced on the diagonal

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 cloves garlic, minced

3 medium red potatoes, 1/2” dice

4 cups chicken stock

1 14.5-ounce can great northern beans, drained and rinsed

1 bunch asparagus, cut into 1” pieces

1/2 cup fresh or frozen green peas

Parmesan cheese

Fresh flat-leaf parsley, chopped

Heat 2 tablespoons olive oil in a soup pot over medium heat. Add leeks, celery, carrots, salt and pepper, and stir to combine. Sauté just until softened, about 10-12 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add potatoes and chicken stock, and bring to a simmer.

Turn heat down to low and stir in the beans. Simmer soup until potatoes are just tender, about 8-10 minutes. Stir in asparagus and green peas. Simmer until asparagus is just cooked through but still bright green, about 2-3 minutes longer. Serve each bowl of soup garnished with a drizzle of olive oil, parmesan cheese and fresh parsley.