Green Vegetable Soup with Lemon-Basil Pesto

By Tinadd

Christine Burns Rudalevige, Cooking Light

OCTOBER 2013

Ingredients

• 3/4 cup uncooked orzo
• 4 teaspoons olive oil, divided
• 1 1/2 cups thinly sliced leeks (about 2)
• 1 cup thinly sliced celery
• 1 tablespoon minced garlic, divided
• 1/4 teaspoon salt
• 3 1/4 cups unsalted chicken stock
• 1 cup water
• 3 thyme sprigs
• 1 cup frozen green peas
• 1 cup green beans, cut into 1-inch pieces (about 1/4 pound)
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 2 cups baby spinach leaves, divided
• 1/4 cup basil leaves
• 2 tablespoons grated fresh Parmesan cheese
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice

Preparation

Step 1

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.