Spring Minestrone Verde (Green Goddess Soup)

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks, white and light green parts only, sliced
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 1 pound Yukon Gold potatoes, diced small
• 6 cups low-sodium vegetable broth
• 1/2 cup small pasta (such as ditalini, orzo, or small shells)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen sweet peas
• 3 large handfuls baby spinach (about 5 ounces)
• 1/4 cup prepared basil pesto
• 1 fresh lemon, zested and juiced
• 1/4 cup fresh dill, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced leeks and chopped celery with a generous pinch of salt. Sauté for 5-7 minutes, until softened and fragrant but not browned.

2. 2

   Add the minced garlic and cook for one more minute until aromatic.

3. 3

   Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 10-12 minutes, or until the potatoes are just becoming tender.

4. 4

   Stir in the small pasta and the rinsed cannellini beans. Continue to simmer, uncovered, for 6-8 minutes, or until the pasta is al dente, according to package directions.

5. 5

   Add the chopped asparagus and frozen peas to the pot. Cook for 3-4 minutes until the asparagus turns bright green and becomes tender-crisp.

6. 6

   Turn off the heat completely. Stir in the baby spinach, prepared pesto, fresh lemon juice, and lemon zest. Continue stirring until the spinach is wilted and the pesto is fully incorporated into the broth.

7. 7

   Taste the soup and season generously with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh dill.