Spring Minestrone

This light soup is full of tender green vegetables, including delicious fresh fava beans if you can find them or frozen edamame.

Yield:

Serves 4

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional 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

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

Preparation

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.

*Available at some farmers' markets.

Note: Nutritional analysis is per 2-cup serving.

Note:

April 2010