Minestrone with Green Beans

Ingredients

• 250 g white asparagus
• 250 g green asparagus
• 150 g green beans
• 400 g small firm potatoes
• 1 stalk leek
• 2 cloves garlic
• 2 tbsp olive oil
• 800 ml vegetable broth
• Salt
• 100 g thick beans (fresh or frozen)
• 100 g peas (fresh or frozen)
• a handful young spinach
• 150 g pappardelle (or other ribbon pasta)
• black pepper (ground)

Instructions

1. 1.

   Peel the white asparagus and only peel the lower third of the green asparagus. Cut all stalks diagonally into thirds or quarters. Wash, trim, and also cut the beans diagonally in half. Peel and wash the potatoes. Slice the leek lengthwise, wash, trim, and cut into wide strips. Peel and finely chop the garlic. Briefly sauté in hot oil.

2. 2.

   Add the broth, potatoes, and white asparagus; season with salt and simmer for about 10 minutes. Add the green beans, green asparagus, and leek, cooking for another ~5 minutes. Then add the thick beans and peas, simmering together for about 5 more minutes. Add more broth if needed. Wash, trim, and drain the spinach.

3. 3.

   Cook the pasta in salted water until al dente. Drain, then stir into the Minestrone with the spinach, adjust seasoning, and serve.