Spring Minestrone

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Ingredients

2 tablespoons olive oil

1 leek, white and light green parts only, chopped

6 cups chicken stock or canned low-sodium broth

1 cup ditali or other small pasta

Salt

10 pencil-thin asparagus, cut into 1-inch lengths

1 small fennel bulb, cored and cut into 1/2-inch dice

1/4 pound sugar snap peas, halved crosswise

1 cup coarsely chopped Swiss chard leaves

One 15-ounce can cannellini beans, drained and rinsed

1/2 pound thawed frozen peas

2 tablespoons chopped mint

Freshly ground pepper

1/2 cup freshly grated Parmesan cheese

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