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In a large pot heat olive oil over medium high heat. Saute garlic, onions and celery for 3 minutes or until fragrant and tender. Pour in broth.
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Bring broth to a simmer and stir in snap peas, asparagus, spring peas and kale. Reduce heat to medium and cover with a lid. Simmer for 15 minutes or until vegetables are tender.
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Gently stir in beans and crab meat, return cover and simmer for another 2 minutes or until crab meat and beans are hot. Season to taste with salt and pepper.
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Portion soup into bowls and stir in cooked noodles. Top with basil, pine nuts, pepper flakes and parmesan cheese before serving.