Green veggies are central to this recipe, full of vitamins. Cannellini beans add fiber and richness. A lovely soup for celebrating the end of winter, the bounty of summer crops, or anytime you crave something super fresh and seasonal.
Ingredients
- 1 to 2 tablespoons cold-pressed olive oil
- 1 cup celery, thinly sliced
- 1 cup leeks, thinly slicec
- 2 teaspoons garlic, minced or pressed
- 1/4 teaspoon sea salt
- 3 cups vegetable stock
- 1 cup filtered water
- 7 thyme sprigs, divide use
- 1 cup fresh or frozen peas
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 (15 ounce) can cannellini beans, drained
- 1 cup baby spinach leaves
BASIL PESTO
- 1 cup baby spinach leaves
- 1 cup fresh basil
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic, minced or pressed
- 2 teaspoons cold-pressed olive oil
Directions
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the celery, leeks, garlic, and sea salt. Sauté for 5 minutes. Add the stock, water, and 3 thyme sprigs.
Cover and bring the mixture to a boil. Add the peas, green beans, and cannellini beans. Simmer, uncovered, for 5 minutes. Discard the thyme sprigs. Stir in the spinach.
Make the basil pesto sauce. Process all of the pesto ingredients in a Vitamix until smooth.
Ladle the soup into 4 bowls. Top each with the pesto and thyme sprigs and serve.
