Green Vegetable Soup with Lemon Basil Pesto

By á-40712

Ingredients

• 3/4 cup uncooked orzo
• 4 tsp olive oil, divided
• 1 1/2 cups thinly sliced leeks (about 2)
• 1 cup thinly sliced celery
• 1 tbsp minced garlic, divided
• 1/4 tsp salt
• 3 1/4 cup vegetable stock
• 1 cup water
• 3 thyme sprigs
• 1 cup frozen peas
• 1 cup frozen green beans
• 2 cups baby spinach leaves, divided
• 1/4 cup basil leaves
• 2 tbsp grated parmesan
• 2 tsp grated lemon rind
• 1 tbsp fresh lemon juice

Details

Cooking time 20mins

Preparation

Step 1

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