Saffron and fennel seed add distinctive flavours to this hearty minestrone.

2 tbsp. olive oil
3 sm. leeks, sliced-white parts only (if unavailable, use an extra onion)
1 onion, chopped
2 lg. carrots, quartered lengthwise and sliced
8 c. chicken stock
1/2 tsp. crushed fennel seeds
1 bay leaf
2 clove garlic, minced
2 stalks celery, sliced
1 1/2 c. tomato puree
1/4 tsp. saffron threads
1 c. green beans, cut in 1 inch pieces
1/2 c. rotini
1/2 c. tortellini
1/2 c. radiatore or other sm. pasta
1/2 c. cooked or canned romano or navy beans
1 sm. zucchini, halved lengthwise and sliced
2 oz. oyster or chanterelle mushroom, sliced (optional)
Salt and pepper
Freshly grated Parmesan cheese

In large saucepan or Dutch oven, heat oil over medium heat; cook garlic, leeks, onion, celery and carrots until softened, about 5 minutes. Stir in stock, tomato puree, fennel seeds, saffron and bay leaf. Bring to boil; reduce heat and simmer, covered, for 15 minutes.

Add green beans and tortellini; simmer uncovered, for 5 minutes. Add rotini and radiatore; simmer for 10 minutes. Add romano beans and zucchini; simmer for 5 minutes. Add mushrooms (if using); simmer for 1 minute or until pasta and vegetables are tender.

Remove bay leaf. Season with salt and pepper to taste and more saffron if desired. Ladle into soup bowls and pass the Parmesan. Makes 8-10 servings.