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Preparation time
20 minutes
Total time:
40 minutes
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Ingredients
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2 zucchini, diced
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1 small leek, white part only, thinly sliced
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1 garlic clove, chopped
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2 tbsp (30 ml) olive oil
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5 cups (1.25 litres) no-salt-added chicken broth
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1 can (19 oz/540 ml) white kidney beans, drained and rinsed
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1 Parmesan cheese rind (optional)
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5 cups (150 g) spinach leaves, chopped in a food processor
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3 oz (85 g) small pasta shells or other short pasta
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2 tbsp (30 ml) pesto, homemade or store-bought
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Freshly grated Parmesan cheese
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Basil leaves (optional)
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Directions
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In a large pot over medium-high heat, soften the zucchini, leek and garlic in the oil. Season with salt and pepper. Add the broth, beans and Parmesan rind. Bring to a boil. Cover and simmer over medium heat for 5 minutes.
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Add the spinach and pasta. Continue cooking uncovered for 4 to 8 minutes or until the pasta is al dente, stirring occasionally. Remove from the heat. Add the pesto and mix well. Adjust the seasoning.
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Serve in bowls. Garnish with grated Parmesan and basil leaves, if desired.
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