Cooking Wright

minestrone verde


2 Ts extra virgin olive oil
2 cs thinly sliced leeks
2 Small zucchini, sliced into half moons
4 cs unsalted chicken stock
8 oz refrigerated tortellini
3 cs chopped fresh baby spinach (about 3 oz)
1 c frozen green peas, thawed
1 T fresh lemon juice
1/4 T kosher salt
1/4 T black pepper


1 heat olive oil in medium Dutch oven over medium. Add leeks, cook stirring often, until softened, about 6 min. Stir in zucchini, cook, stirring occasionally, until zucchini is just tender but not browned, about 4 min. Add chicken stock, and increase heat to med-high. Bring to a boil; reduce heat to med-low, and simmer 8 min.
2. Meanwhile cook tortellini in a stockpot of boiling water 3 min less than package directions, omitting salt & fat. Drain
3. Add tortellini, spinach, and peas to soup. Cook until spinach is wilted, about 1 min. Stir in lemon juice and salt. Ladle into 4 bowls. Top each serving with pesto, and sprinkle evenly with pepper.

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