INGREDIENTS
2 tbsp
olive oil
1 cup
carrots
2 cups
leek
2/3 cup
celery stalk
1/2 tsp
salt
1/2 tsp
pepper
2
garlic cloves
5 cups
chicken stock
1 lb
very potatoes
1 cup
peas
1 cup
asparagus
15 oz
cannellini beans
2 cups
baby spinach
1 tsp
thyme
1/4 cup
torn basil
1/2 oz
parmesan cheese