Green Soup

Posted by on Feb 28, 2014 in Soup | 0 comments

In October, Cooking Light featured a Green Vegetable Soup as the SUPERFAST soup of the month.  I saved the recipe for a rainy day—finally a stormy weekend is here.  I liked the idea of a nearly monochrome soup in shades of green.








You already know recipes are a beginning point—I tampered with this one a bit.








I cooked whole-wheat orzo and made the spinach-based pesto (where the entire flavor holds up) while the pasta was cooking. Shhh. I tossed a couple of anchovies into the pesto.








This is the secret flavor punch.








Saute the leek, celery, and garlic.








The instructions ask for one extra cup of water added along with the stock.  I reserved one cup of the pasta water.








One inch pieces of hericot vert in the pot...








Frozen edamame replaced peas.  The soybeans are less sweet but packed with protein and I prefer the texture.








Make sure you taste the soup as you begin layering it together.  It needed more salt to bring out the love.








Another handful of spinach is plopped in to wilt just before it moves to the bowl.








I served the soup with Tomato Toast, toasted slices of rosemary bread, scraped with garlic and tomato.

Yes, to the soup!


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