Minestrone

Peel carrots and cut them into small pieces. Rinse leeks, trim and cut into strips. Rinse celery, remove strings if desired and cut into 0.5 cm (approximately 1/5 inch) thick pieces. Rinse zucchini and cut into 1 cm (approximately 1/2 inch) thick slices. Peel onion and garlic and dice finely. Heat butter in a pot and saute onion and garlin until translucent. Drain canned tomatoes through a sieve and add liquid to onion-garlic mixture. Add broth, carrot, celery and leeks into the pot. Simmer about 10 minutes. Meanwhile, cut canned tomatoes into pieces. Add tomatoes to the pot with zucchini, peas and strained beans and cook for about 5 minutes.

Cook orzo pasta in salt water according to package directions until al dente. Add cooked orzo to completed soup. Rinse wild garlic, shake dry and cut into fine strips. Add garlic to the soup and season with salt, pepper, vinegar and sugar.