Recipe by Laura Rege
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
Start to Finish: 25 minutes
- 1 tbsp. olive oil
- 2 leeks, white and pale green parts, cut into 1/4-inch-thick rings, separated and washed
- 2 small carrots, thinly sliced
- 3 tbsp. store-bought pesto
- 2 zucchini, cut into 1/4-inch half-moons (about 3 cups)
- 1 cup short pasta (like ditalini)
- 2 cups (packed) baby spinach (2 oz.)
- 1 can (about 15 oz.) pinto beans, drained and rinsed
- 1 cup frozen peas
- 1 tbsp. white miso
- Grated Parmesan, for serving
1. In a medium saucepan, heat the oil over medium-high. Add the leeks and carrots. Cook, stirring occasionally, until the leeks soften, about 5 minutes. Stir in the pesto and cook, stirring constantly, for 20 seconds. Add the zucchini and 4 cups of water. Season. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 4 minutes.
2. Meanwhile, bring a medium saucepan of water to a boil. Salt the water, add the pasta, and cook until al dente. Drain the pasta.
3. Stir the pasta, spinach, beans, and peas into the soup. Simmer until the spinach wilts, about 2 minutes. Remove the soup from the heat.
4. In a small bowl, whisk the miso with 1/4 cup of warm water; stir into the soup. Season the soup with pepper. Ladle into bowls and top with a generous sprinkle of Parmesan.