This is a delicious, light soup and you can incorporate any type of vegetables you like, such as mushrooms, string beans and asparagus!  Perfect for using those vegetables that have been in your fridge for a while and need to be eaten.  

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.

Serves 6.