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SERVES: 3 | TIME: 30 MIN
INGREDIENTS
- 2 Tbsp olive oil
- 1 large leek
- 4 cloves garlic, minced
- 2 large carrots, diced
- 1 cup peas, fresh or frozen
- 2 (15-oz) cans diced tomatoes with juice
- 1 can artichoke hearts
- juice of 1 lemon + zest
- 6 cups chicken stock
- 1 can white beans
- 1 cup whole grain pasta, dry
- 2 cups fresh spinach
Garnish:
- Parmesan, green olives, parsley, + lemon zest
PREPARATION
- Heat 2 Tbsp of olive oil in a large pot over medium heat. Sauté leeks (cut in half and then thinly sliced), carrots and garlic, with a dash of salt, stirring occasionally, until softened and slightly starting to brown, ~7 minutes.
- Add tomatoes, artichokes (including juice) and stock; bring to a boil then reduce heat to low. Simmer until vegetables are just tender, ~5 minutes.
- Add pasta and beans and continue to simmer (you may need to turn up the heat to medium) and cook until al dente ~2-3 minutes. Stir in lemon juice and spinach. Simmer until spinach wilts. Taste and season with salt and pepper as desired.
- For serving, top each bowl with shaved Parmesan cheese, chopped green olives, lots of fresh parsley, and a sprinkle of lemon zest.
- Pro tip: Throw Parmesan rinds into the broth while the vegetables cook for a richer flavor.
Like this recipe? Try this Moroccan Yellow Split Pea Soup next time!
