- 1 cup macaroni
- 1 tablespoon olive oil
- 1 cup sliced leeks, white and light green parts only
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup frozen peas
- 1 cup frozen edamame or double-shelled fava beans
- 1 can (15 oz.) white beans, drained and rinsed
- 1 qt. reduced-sodium chicken broth or veggie broth
- large handful of chopped chard
- 2 teaspoons kosher salt
- 1/4 cup purchased or homemade pesto
- Shredded parmesan cheese
Preparation
1. Cook pasta according to package directions, then drain and set aside.
2. Meanwhile, heat oil in a large pot over medium heat. Cook leeks, carrots, and celery until softened slightly, stirring as needed, about 5 minutes. Add peas, edamame, beans, broth, and salt; simmer 10 minutes, then add chard for 1-2 minutes and then macaroni. Serve individual bowls topped with 1 tbsp. pesto, plus parmesan on the side.
