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Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add garlic, fennel, and leeks, stir to combine and sauté for 2-3 minutes or until tender. Add broth and bring to a simmer. Once simmering, add peas, asparagus, and fiddlehead ferns. Continue to cook until the veggies are tender, about 5-6 minutes. Add cooked pasta and season to taste with salt and pepper. Ladle soup into bowls and sprinkle with basil and parmesan before serving.
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