I cannot get enough of this soup. I personally like a brothy soup, so I was sure to cook the orzo separately & then added it individually to the soup bowls before ladling in the hot soup. This kept the leftovers brothy still for the next day. If you want a thicker soup add the orzo when you're cooking the vegetables. The spinach/basil/lemon pesto was a MUST - I doubled the pesto ingredients in this recipe - I loved how the citrus in the pesto brightened all of the flavors of the soup.
Green Vegetable Soup with Lemon-Basil Pesto
Covering the pot when bringing the liquid to a simmer gets this soup ready even faster.
More From Cooking Light
- Calories: 189
- Fat: 5.6g
- Saturated fat: 1.1g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.7g
- Protein: 12g
- Carbohydrate: 24.4g
- Fiber: 6.6g
- Cholesterol: 2mg
- Iron: 3.2mg
- Sodium: 522mg
- Calcium: 136mg
- 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
- 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.
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