Green Minestrone with Farfalline from Lighter, Quicker, Better: Cooking for the Way We Eat Today by

Ingredients

• 1 cup sliced (¼ inch) green beans
• 1 can (19 ounces) cannellini beans, drained and rinsed
• 1 cup diced (¼ inch) yellow squash
• 1 cup diced (¼ inch) zucchini
• 6 to 8 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
• ½ cup farfalline or other small pasta shape
• 1 cup diced (¼ inch) carrot
• 1 pound leeks, green tops trimmed, washed, and diced (¼ inch)
• 1 tablespoon water
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• Grated Parmigiano-Reggiano (optional)
• 1 scallion, coarsely chopped
• 1 tablespoon (packed) cut-up fresh dill or basil sprigs
• 1 garlic clove
• 1 strip lemon zest
• 1 cup diagonally sliced trimmed fresh asparagus
• 1 cup fresh or frozen small green peas
• 1 tablespoon (packed) flat-leaf parsley leaves