Green Vegetable Soup With Lemon-Basil Pesto Recipe

Name: Green Vegetable Soup With Lemon-Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked orzo; 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 kosher salt; 3 1/4 cups unsalted chicken stock; 1 cup water; 3 thyme sprigs; 1 cup frozen green peas; 1 cup green beans, cut into 1-inch pieces (about 1/4 pound); 1 (15-ounce) can cannellini beans, rinsed and drained; 2 cups baby spinach leaves, divided; 1/4 cup basil leaves; 2 tablespoons grated fresh Parmesan cheese; 2 teaspoons grated lemon rind; 1 tablespoon fresh lemon juice

Servings: persons

1/2 cup uncooked orzo
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 kosher salt
3 1/4 cups unsalted chicken stock
1 cup water
3 thyme sprigs
1 cup frozen green peas
1 cup green beans, cut into 1-inch pieces (about 1/4 pound)
1 (15-ounce) can cannellini beans, rinsed and drained
2 cups baby spinach leaves, divided
1/4 cup basil leaves
2 tablespoons grated fresh Parmesan cheese
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice

1
Cook pasta according to package directions, omitting salt and fat.
2
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; saute 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.
3
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.
4
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597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup uncooked orzo, 4 teaspoons olive oil, divided, 1 1/2 cups thinly sliced leeks (about 2), 1 cup thinly sliced celery, and more.

Yes, Green Vegetable Soup With Lemon-Basil Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Vegetable Soup With Lemon-Basil Pesto

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