Green Vegetable Soup With Lemon-Basil Pesto

  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.
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orzo, olive oil, leeks, celery, garlic, kosher salt, water, thyme, frozen green peas, green beans, cannellini beans, baby spinach leaves, basil, parmesan cheese, lemon rind, lemon juice

Taken from www.myrecipes.com/recipe/green-vegetable-soup (may not work)

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