Winter White Minestrone Soup

2 Tbsp. olive oil

2 leeks, white and light green parts sliced in half-moons

2 stalks celery, diced

1 fennel bulb, diced (green fronds reserved for garnish)

4-6 cloves garlic, peeled and minced

1 Tbsp. Italian seasoning

1 tsp. kosher salt, divided

1/2 tsp. ground black pepper 

2 medium-large parsnips, peeled and diced

2 14-oz. cans cannellini beans, drained and rinsed

8 cups low-sodium vegetable broth

2/3 cup ditalini pasta

Grated parmesan cheese (for garnish, optional)

1. Heat a large, heavy-bottom pot over medium heat. Add olive oil, then add sliced leeks, diced celery and fennel. Add 1/2 tsp. kosher salt, and sauté vegetables for 7-8 minutes, or until leeks are translucent and soft. 
2. Add minced garlic and sauté about 30 seconds, stirring frequently. Add the remaining 1/2 tsp. of kosher salt, the Italian seasoning, and black pepper, and stir until vegetables are coated. 
3. Add the diced parsnips, cannellini beans, and vegetable broth, and stir until combined. Bring to a boil. 
4. Once the soup is boiling, reduce heat to medium-low and cook the parsnips for about 10 minutes, or until just tender. 
5. Next, add the ditalini pasta and simmer for an additional 10-12 minutes (or length of time according to pasta package directions). Stir occasionally so that pasta doesn’t stick to the bottom.
6. Remove the pot from the heat and add the reserved minced fennel fronds.
7. Serve immediately, garnished with grated parmesan cheese. Store leftovers in an airtight container in the fridge 3-5 days.