This light soup is full of tender green vegetables, including delicious fresh fava beans if you can find them or frozen edamame.
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
How to Make It
Cook pasta according to package directions, then drain and set aside.
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.