Minestrone Verde

My son loves soup and has been asking me to make it for him. Most of the soups I make are in the fall and winter, and wouldn’t work for a hot summer night. I found this recipe for a light and brothy soup – perfect for summer! It’s a full of delicious fresh veggies and homemade pesto.

It was delicious and we all loved it! You can easily swap out some of the veggies for what you have on hand or prefer, but we loved it packed full of green vegetables.

Pesto
1 cup coarsely chopped fresh basil
2 Tbsp shredded Parmesan cheese
1 Tbsp pine nuts
1 garlic clove, minced
1 1/2 Tbsp olive oil

1 1/2 Tbsp olive oil
2 cups thinly sliced leeks
4 cups unsalted chicken stock
8 oz refrigerated pasta (I used cheese ravioli, but tortellini would work great too!)
3 cups coarsely chopped fresh baby spinach
1 cup frozen green peas, thawed
1 tsp fresh lemon juice
salt and fresh ground pepper to taste

In a food processor, combine the basil, cheese, pine nuts and garlic. Process until finely chopped. Drizzle in 1 1/2 tablespoons of olive oil and process until full combined. Be sure to scrape down the sides of the bowl. Transfer to a small bowl and set aside.

In a large pot, heat 1 1/2 tablespoons of olive oil over medium heat. Once warm, saute the leeks until softened. Add chicken stock and increase heat to medium-high. Bring to a boil and then reduce heat and simmer for 8 minutes. Add the pasta and allow to cook in the stock. You might need more stock if you pasta soaks up the liquid. Once the pasta is just about fully cooked, add in the peas and spinach. When the spinach has wilted, season with lemon juice, salt and pepper. Divide the soup between 4 bowls and top with a dollop of pesto. Stir to combine and enjoy!

Source: Cooking Light Magazine