This light soup is full of tender green vegetables, including delicious fresh fava beans if you can find them or frozen edamame.
Sunset APRIL 2010
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.
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