Green Vegetable Soup with Lemon-Basil Pesto

• Produce

  • 2 1 1/2 cups thinly sliced leeks
  • 2 cups Baby spinach, leaves
  • 1/4 cup Basil, leaves
  • 1 1 cup (15-ounce can Cannellini beans
  • 1 cup Celery
  • 1 tbsp Garlic
  • 1 cup Green beans
  • 1 cup Green peas, frozen
  • 2 tsp Lemon rind
  • 3 cup Thyme, sprigs

• Canned Goods

  • 3 1/4 cups Chicken stock, Unsalted

• Condiments

  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup Orzo

• Baking & Spices

  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 4 tsp Olive oil

• Dairy

  • 2 tbsp Parmesan cheese, grated fresh

• Liquids

  • 1 cup Water

Found on myrecipes.com

Description

Directions

• 1. Cook pasta according to package directions, omitting salt and fat. 2. While pasta cooks, heat a large Dutch oven over medium heat. Add 2 teaspoons oil; swirl to coat. Add leeks, celery, 2 teaspoons garlic, and salt; sauté 5 minutes. Add stock, 1 cup water, and thyme. Cover; bring to a boil. Add peas and beans, and simmer, uncovered, 4 minutes. Discard thyme. Stir in pasta and 1 cup spinach. 3. Place 1 cup spinach, basil, cheese, rind, juice, 1 teaspoon garlic, and 2 teaspoons oil in a food processor; process until smooth. Divide soup among 4 bowls; top with pesto.

Nutrition