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Spring Minestrone

Prep time 30 mins
Yield Serves 4
This light soup is full of tender green vegetables, including delicious fresh fava beans if you can find them or frozen edamame.

Ingredients

  • 1 cup macaroni
  • 1 tablespoon olive oil
  • 1 cup sliced leeks, white and light green parts only
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup frozen peas
  • 1 cup frozen edamame or double-shelled fava beans*
  • 1 can (15 oz.) white beans, drained and rinsed
  • 1 qt. reduced-sodium chicken broth
  • 2 teaspoons kosher salt
  • 1/4 cup purchased or homemade pesto
  • Shredded parmesan cheese

Nutrition Information

  • calories 429
  • caloriesfromfat 24 %
  • protein 24 g
  • fat 12 g
  • satfat 2.6 g
  • carbohydrate 58 g
  • fiber 11 g
  • sodium 1536 mg
  • cholesterol 5 mg

How to Make It

  1. Cook pasta according to package directions, then drain and set aside.

  2. Meanwhile, heat oil in a large pot over medium heat. Cook leeks, carrots, and celery until softened slightly, stirring as needed, about 5 minutes. Add peas, edamame, beans, broth, and salt; simmer 10 minutes, then add macaroni. Serve individual bowls topped with 1 tbsp. pesto, plus parmesan on the side.

  3. *Available at some farmers' markets.

  4. Note: Nutritional analysis is per 2-cup serving.