- 20 mins
0/5
(0 Votes)
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
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.
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