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This soup is actually kind of dry, more like a wet pasta, but very tasty and springlike. It’s very quick to make and satisfyingly efficient—you can be chopping the stuff that comes later while the first stuff is cooking. Here's how:

 

Heat 2 Tbsp. olive oil in a large saucepan. Add 1 chopped leek (white & light green parts) and cook over moderately high heat until softened, about 5 minutes.

Add 6 c. chicken stock and bring to a boil. Stir in 1 c. small pasta (ditalini, stars, etc.) and ½ t. salt. Simmer for 5 minutes.

Add 10 skinny asparagus stalks cut into 1-inch lengths, 1 small fennel bulb (diced), ¼ lb.sugar snap peas, 1 c. chopped Swiss chard and 1 can drained cannellini beans. Simmer until pasta is tender, about 5 minutes longer.

Add 1 c. frozen peas (thawed). Recipe called for 2 Tbsp. chopped mint (I didn't have it). Salt and pepper and simmer for 1 minute longer. Ready to eat! Grate parmesan on top.