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Green Vegetable Soup with Lemon-Basil Pesto

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield

Serves 4

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.