Spring Minestrone

• 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

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.

macaroni, olive oil, leeks, carrots, celery, frozen peas, frozen edamame, white beans, chicken broth, kosher salt, parmesan cheese

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