Name: Green Minestrone Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 zucchini, diced; 1 small leek, white part only, thinly sliced; 1 garlic clove, chopped; 2 tbsp (30 ml) olive oil; 5 cups (1.25 litres) no-salt-added chicken broth; 1 can (19 oz/540 ml) white kidney beans, drained and rinsed; 1 Parmesan cheese rind (optional); 5 cups (150 g) spinach leaves, chopped in a food processor; 3 oz (85 g) small pasta shells or other short pasta; 2 tbsp (30 ml) pesto, homemade or store-bought; Freshly grated Parmesan cheese; Basil leaves (optional)

Preparation

- In a large pot over medium-high heat, soften the zucchini, leek and garlic in the oil. Season with salt and pepper. Add the broth, beans and Parmesan rind. Bring to a boil. Cover and simmer over medium heat for 5 minutes.
- Add the spinach and pasta. Continue cooking uncovered for 4 to 8 minutes or until the pasta is al dente, stirring occasionally. Remove from the heat. Add the pesto and mix well. Adjust the seasoning.
- Serve in bowls. Garnish with grated Parmesan and basil leaves, if desired.

Green Minestrone Soup

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