Spring Minestrone<!-- --> <!-- -->Recipe

Ingredients

• 1 Tbsp olive oil
• 2 stalks celery, finely chopped
• ½ large fennel bulb (fronds removed), chopped
• 1 leek (white and light green parts only), thinly sliced
• ½ large onion, finely chopped
• ½ tsp salt
• ¼ tsp pepper
• 2 cups red potatoes, cut into bite-sized pieces (about 3 potatoes)
• 8 sprigs fresh thyme, leaves removed
• 6 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas, chopped
• 5 leaves lacinato kale, ribs and stems removed, chopped
• 1 15-oz can chickpeas, drained and rinsed
• vegan Parmesan, for serving (optional)