Adapted from eatliverun
1 tbsp extra virgin olive oil
1 leek thinly sliced
6 cups of chicken stock
2 parsnips, peeled and thinly chopped
1 cup stelline pasta (or other tiny pasta)
1 can small white beans, drained and rinsed
1 large bunch of rainbow swiss chard, roughly chopped
1/4 lb sugar snap peas cut in half
1 cup frozen green peas
1/4 cup fresh mint, finely chopped
1/2 tsp salt
1/4 tsp pepper
Parmesan for serving
Fresh lemon juice for serving
Heat the olive oil over medium heat in a pot or dutch oven. Add the leek and cook until tender (about 5 minutes).
Add the stock and parsnips and bring to a simmer. Cook for about 5 minutes. Add the pasta and cook for another 5 minutes and then add the sugar snap peas, chard, beans, salt and pepper and simmer for a few more minutes. Add the peas and mint and cook just until the pasta is al dente.
Serve the soup with a squeeze of lemon juice and grated Parmesan.