Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

Covering the pot when bringing the liquid to a simmer gets this soup ready even faster.

Christine Burns Rudalevige
Recipe by Cooking Light October 2013

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat.

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  • 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.

  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

286 calories; fat 6.1g; saturated fat 1.1g; mono fat 3.5g; poly fat 0.7g; protein 15.4g; carbohydrates 44.3g; fiber 7.5g; cholesterol 2.2mg; iron 4.1mg; sodium 495mg; calcium 136mg.
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