Spring Vegetable Soup

This is a soup I got from Runner's World magazine. I've changed it a little so I could get more of a variety of veggies in my diet, but it's basically the same idea, and just as yummy! It's a nice change up from the traditional "veggie" soups.

Ingredients:
~ 2 quarts chicken broth (or water and chick base or bullion)
~ 14.5 oz canned petite diced tomatoes
~ 2 Tbsp EVOO
~ 1 large onion, diced
~ 1 leek, diced (optional) -throw away the greens and just use the white part)
~ 3 celery stalks (or as much as you like)
~ 3-4 peeled carrots (or as much as you like)
~ 2 tsp Italian seasoning
~ 1/4 tsp hot red pepper flakes, or to taste
~ 2 cans (15-16oz each) small white beans, undrained
~ 8 oz frozen green peas
~ 8 oz coarsely chopped escarole or Bok Choy (don't worry about the ounces, just add as much as you like)
~ you can add ditalini or any bite-size pasta if you'd like for a Minestrone
~ salt and pepper to taste

Directions:
In a large pot, add broth and diced tomatoes. Bring to a boil. Meanwhile, dice all veggies and sautee in EVOO until tender, about 5 min. Add italian seasonings and red pepper; sautee until fragrant (one minute). Add veggies and remaining ingredients to broth mixture; cover and bring to a simmer. Reduce heat to med-low; continue to simmer, partially covered and stirring occasionally, until veggies are soft (15 min.) Serves 8