This is a delicious, light soup and you can incorporate any type of vegetables you like, such as mushrooms, string beans and asparagus!
What You’ll Need:
3 Tablespoons olive oil
3 celery stalks, chopped
2 carrots, chopped
2 large leeks, white & pale-green parts only sliced in ¼” rounds
2 teaspoons finely minced garlic
2 cups packed spinach
2 zucchini’s, sliced
1 cup white wine
5 – 6 cups chicken or vegetable broth
2 bay leaves
1 teaspoon oregano (if using fresh oregano use 2 teaspoons)
1 Tablespoon minced fresh basil or 1 teaspoon dry basil
¾ cup ditalini or small pasta
¼ cup Pesto or 2 -3 Tablespoons grated parmesan cheese
Fresh ground pepper and sea salt, to taste
Chopped fresh basil
What To Do:
In a large soup pot, heat olive oil and add sliced leeks. Sauté until soft. Add celery, carrots and garlic and sauté another 5 minutes. Add zucchini, then cook for 5 minutes over moderate heat. Add white wine and cook until wine is reduced – about 5 minutes.
Add broth and seasoning, oregano, basil, bay leaves and salt and pepper. Bring to a boil and cook for 10 minutes. Reduce heat and simmer for 5 minutes. Add pasta and simmer 8 minutes until pasta is al dente. Add spinach and Parmesan, stir until spinach is wilted and Parmesan is melted.
Serve with chopped basil and Parmesan.