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people
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Ingredients
- 2 tsp Garlic EVOO (plus additional oil for drizzling)
- 2 tsp Butter EVOO (plus additional oil for drizzling)
- 2 garlic cloves peeled and minced
- 1/2 cup fennel thinly sliced
- 1/2 cup leeks thickly sliced
- 4 cups vegetable or chicken broth
- 1 cup fresh spring peas
- 1 cup asparagus spears
- 1 cup fiddlehead ferns
- 3 cups spinach pasta noodles cooked (you can also use your choice of pasta)
- salt and pepper to taste
- 1 tbsp fresh basil
- 2-3 tbsp parmesan shaved or grated (optional garnish)
Ingredients
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Instructions
- Heat oil in a large pot over medium-high heat. Once the oil is hot, add garlic, fennel, and leeks, stir to combine, and sauté for 2-3 minutes or until tender.
- Add broth to the pot and bring to a simmer.
- Once simmering, add spring peas, asparagus, and fiddlehead ferns. Continue to cook until the veggies are tender, about 5-6 minutes.
- Add cooked pasta and season to taste with salt and pepper. Ladle soup into bowls and sprinkle with basil and parmesan before serving.