Green Vegetable Soup with Lemon-Basil Pesto

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Green Vegetable Soup with Lemon-Basil PestoRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Covering the pot when bringing the liquid to a simmer gets this soup ready even faster.

Serves 4


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1/2 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 kosher 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


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.

Created date

August 2013

Nutritional Information

Calories 286
Fat 6.1 g
Satfat 1.1 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 15.4 g
Carbohydrate 44.3 g
Fiber 7.5 g
Cholesterol 2.2 mg
Iron 4.1 mg
Sodium 495 mg
Calcium 136 mg