Spring Minestrone

• 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.