Serves 4-6

INGREDIENTS:

• 1-2 cups dried pasta (something short like penne or farfalle)
• 1 medium onion, peeled and diced
• 1 large rib celery, diced
• 2 small-medium carrots, peeled and diced
• 1 large clove garlic, peeled and minced
• 3-4 cups chicken or vegetable stock
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans
• Approx. 1 1/2 cups chopped sugar snap peas
• Approx. 1 1/2 cups thinly sliced asparagus
• 2-3 cups baby spinach (optional)
• Red pepper flakes to taste (optional)
• Olive oil and grated parmesan cheese for garnish (optional)

PROCEDURE:

Get a medium sized pot of water going and, when it comes to a boil, add the pasta.

At the same time, add a splash of olive oil to a large, heavy bottomed soup pot on medium-medium high heat, and add 1 medium diced onion and 1 large, diced rib of celery, 2 medium peeled and diced carrots and 1 large minced clove of garlic and get those softening up on medium heat.

While you're keeping your eye on both of those things, destring a handful of sugar snap peas and cut those into bite size pieces and also thinly slice a handful of asparagus crosswise.

Once the cooking vegetables have softened up, add 1 15-ounce can diced tomatoes, juice and all and 1 well drained and rinsed 15-ounce can of white beans. Add about 3 cups of chicken stock and bring it up to a simmer.

Drain the pasta when it is done and toss it with a little olive oil to keep it from sticking together.

After the soup has been simmering along for a few minutes add the sliced asparagus and sugar snap peas and a handful of spinach if you like.

The asparagus and snap peas will only take a couple of minutes to cook and you'll want the minestrone to be kind of on the thick side but, if you think it is too thick, add a little more stock.

Season the soup to taste and then ladle it over the top of some of the cooked pasta in individual bowls and finish with a drizzle of olive oil and a sprinkling of grated parmesan cheese.

HINTS:

Use other seasonal vegetables like green beans and zucchini instead. Substitute frozen peas in a pinch. For a more substantial meal, use cheese or chicken tortellini instead of dried pasta.