Tuscan White Bean Soup with Spring Vegetables

Heat olive oil in a large soup pot over medium heat.

Trim root from leek. Split lengthwise down middle and rinse thoroughly to remove all dirt. Slice 1/4 inch thick horizontally. Add to olive oil and sweat.

Peel garlic and slice thinly lengthwise. Add to leeks. Peel carrots and cut into a small dice. Add to pot and stir into leeks. Wipe mushrooms and roughly chop. Add to pot along with herbs de Provence and the basil, also roughly chopped.

Drain artichokes and cut in quarters. Add to pot along with peas, tomatoes, rinsed beans, vegetable broth, and bay leaves. Placed lid on pot and bring to boil.

Reduce to medium heat and let simmer at least 10 minutes to let flavors marry. Taste and adjust seasoning with salt and pepper.

Serve in bowls topped with grated Parmesan cheese and a drizzle of extra virgin olive oil.