Spring Minestrone

Ingredients

2 Tablespoons olive oil

1 medium leek, thinly sliced

2 cloves garlic, minced

3 cups reduced sodium chicken broth

1 bay leaf

16 ounces Great Northern or cannellini beans, rinsed and drained

1 bunch asparagus, washed, trimmed, cut into 2 inch pieces

3 cups coarsely chopped spring greens

4 slices sourdough or French bread

2 ounces goat cheese, crumbled, or ½ cup Parmesan cheese

Directions:

In a large pot heat 1 tablespoon olive oil over medium heat. Add leek, garlic, and ¼ teaspoon salt. Cook and stir for 5 minutes or until tender. Stir in broth, 2 cups water, and bay leaf, bringing to a boil. Stir in beans and asparagus. Return to boiling, reduce heat. Simmer uncovered 3 to 4 minutes, until asparagus are tender. Remove bay leaf, stir in greens.

Meanwhile, for cheese toasts: Preheat broiler. Brush remaining olive oil on bread slices, both sides. Broil for 1 minute on each side. Sprinkle with cheese, broil until light, about another minute.

Makes 4 servings. from: www.BHG.com/minestrone

   The Cooperstown Farmers’ Market is proudly sponsored by Otsego 2000