Adapated from cooking light, I loved how fast this flavorful vegetarian soup came together and how healthy it is. I feel that soups are one of the best ways to gets lots of vitamins in my diet as well as my kids. This one might be a little too green for most kids, but the refreshing combo of flavors from the soup mixed with the lemony pesto worked brilliantly.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 teaspoons olive oil, divided
- 1 1/2 cups thinly sliced leeks (about 2)
- 1 cup thinly sliced celery
- 1 tablespoon minced garlic, divided
- 1/4 teaspoon salt
- 4 cups water or vegetable stock
- 3 thyme sprigs
- 1 cup green beans, cut into 1-inch pieces (about 1/4 pound)
- 1 cup sno peas, cut into thirds
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 cups baby spinach leaves, divided
- 1/4 cup basil leaves
- 1 garlic cloves
- 2 tablespoons grated fresh Natural & Kosher Parmesan cheese
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice
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 or water and thyme. Cover; bring to a boil. Add sno peas, green beans and cannellini beans, and simmer, uncovered, 4 minutes. Discard thyme. Stir in 1 cup spinach.
Place 1 cup spinach, basil, cheese, zest, juice, 1 teaspoon garlic, and 2 teaspoons oil in a food processor; process until smooth. Divide soup among 4 bowls; top with pesto.
Nutrition information based on using water (not stock).