Minestrone Verde

• 1 cup coarsely chopped fresh basil (from about 3 bunches)
• 2 tablespoons shredded Parmigiano-Reggiano cheese
• 1 tablespoon pine nuts
• 1 garlic clove, chopped
• 2 tablespoons extra-virgin olive oil, divided
• 2 cups thinly sliced leeks
• 2 small zucchini, sliced into half-moons
• 4 cups unsalted chicken stock
• 8 ounces refrigerated tortellini
• 3 cups coarsely chopped fresh baby spinach (about 3 oz.)
• 1 cup frozen green peas, thawed
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. Process basil, cheese, pine nuts, and garlic in a food processor until finely chopped. Add 1 1/2 tablespoons oil; process until very finely chopped and fully combined, stopping to scrape sides of bowl as necessary. Set aside.
2. Heat remaining 1 1/2 teaspoons oil in a medium Dutch oven over medium. Add leeks; cook, stirring often, until softened, about 6 minutes. Stir in zucchini; cook, stirring occasionally, until zucchini is just tender but not browned, about 4 minutes. Add chicken stock, and increase heat to medium-high. Bring to a boil; reduce heat to medium-low, and simmer 8 minutes.
3. Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes less than package directions, omitting salt and fat. Drain.
4. Add tortellini, spinach, and peas to soup. Cook until spinach is wilted, about 1 minute. Stir in lemon juice and salt. Ladle soup evenly into 4 bowls. Top each serving with pesto, and sprinkle evenly with pepper.

fresh basil, cheese, nuts, garlic, extravirgin olive oil, leeks, zucchini, tortellini, baby spinach, frozen green peas, lemon juice, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/minestrone-verde (may not work)