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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This light soup is full of tender green vegetables, including delicious fresh fava beans if you can find them or frozen edamame. Ingredients:
1 cup macaroni |
1 tablespoon olive oil |
1 cup sliced leeks, white and light green parts only |
1 cup sliced carrots |
1 cup sliced celery |
1 cup frozen peas |
1 cup frozen edamame or double-shelled fava beans |
1 can (15 oz.) white beans, drained and rinsed |
1 qt. reduced-sodium chicken broth |
2 teaspoons kosher salt |
1/4 cup purchased or homemade pesto |
shredded parmesan cheese |
Directions:
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.
3. *Available at some farmers' markets.
4. Note: Nutritional analysis is per 2-cup serving.
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