This soup was okay. None of us really loved it, and I didn’t save the leftovers. It sure is healthy, though! 🙂
(Cooking Light, June 2017)
time needed: 30 min.
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
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.
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.
Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes less than package directions, omitting salt and fat. Drain.
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.