Don’t turn up your nose just yet. Think, environmentally green and clean. We have green cleaning products, green energy and now, here is green soup. Not only will you feel clean, but hopefully energized.
Serves 4
3/4 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 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″ pieces
1 (15 oz) can cannellini beans, rinsed and drained
2 cups baby spinach leaves
2 tablespoons grated fresh Parmesan cheese
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large Dutch oven over medium heat. Add 2 teas oil; swirl to coat. Add leeks, celery, 2 teas garlic and salt; sauté 5 minutes. Add stock, 1 cup water and thyme. Cover bring to a boil. Add peas and beans. Simmer, uncovered 4 minutes. Discard thyme. Stir in pasta and 1 cup spinach.
Place 1 cup spinach, basil, cheese, rind, juice 1 teas garlic and 2 teas oil in a food processor; process until smooth. Divide soup among 4 bowls; top with spinach-basil pesto.
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