Spring minestrone

Small dice the red onion: halve it, slice crosswise, turn ninety degrees and repeat.

Cut the core out of the fennel and small dice it.

Chop the woody base off the asparagus and cut the spears into coins about the width of a pea.

Sliver the four cloves of garlic and give them a rustic chop. Break the penne into smaller pieces with a knife.

Bring two quarts of water to a boil, season well with salt and cook the pasta eight to ten minutes to just short of al dente. Drain and set aside.

Heat three to four tablespoons of extra virgin olive oil in a large dutch oven over medium heat, three or four minutes.

Add the red onion, then the fennel, and sweat about five minutes; add the garlic and continue three to four minutes without taking colour.

Deglaze with about half a cup of white wine and cook it off.

Add the strained bean liquid and the chicken stock and bring to a boil.

Drop to a simmer for fifteen minutes to cook the aromatics tender and infuse the stock.

Add the coined asparagus and cook a minute and a half to two minutes.

Wilt in the greens and add the frozen peas. Taste and season; add a little lemon juice if it needs acid.

Off the heat, gently fold in the cooked pasta and the cooked beans without stirring hard enough to smash them.

Grate the Parmesan coarsely so it holds its shape in the hot soup rather than melting to a milky broth.

Garnish with black pepper, chili flake and extra virgin olive oil.