Spring Minestrone

Ingredients:

Soup

• 2 x 14 oz cans lima beans or large white beans, drained
• 1/4 cup extra-virgin olive oil
• 2 leeks (white part only), thinly sliced ​​and washed thoroughly
• 2 cloves garlic, thinly sliced
• 2 l (8 cups) vegetable or chicken broth
• 1 cup ditalini pasta
• 1 cup frozen pearl onions, thawed and halved
• 0.5 cups canned chopped tomatoes
• 220 g green beans, cut into thirds
• 4 cups small spinach
• 1 cup fresh or frozen green peas (defrosted)
• 1 cup chopped fresh parsley

Innings

• 1 cup pesto
• 1 cup thinly sliced ​​radish
• 1 bunch fresh cilantro, leaves picked
• 1 cup thinly sliced ​​green onions
• 1/4 cup extra-virgin olive oil
• 1/4 tbsp. grated parmesan

Preparation:

1. Soup:
   
   In a small food processor, puree 1/4 cup lima beans until smooth. Set aside.
2. Place a heavy-bottomed saucepan or sauté pan over medium heat and add olive oil. Add the leeks and garlic and cook until the onions are translucent and soft, about 6 minutes. Season with salt and pepper.
3. Add the broth, pasta, pearl onions, tomatoes, and remaining beans. Bring to a boil and simmer until the pasta is tender, about 5 minutes. Taste. Add the beans and simmer for another 3 minutes. Stir in the bean puree, spinach, peas, and parsley.
4. Ladle the soup into bowls and top with a spoonful of pesto, some radishes, cilantro and green onions, a drizzle of olive oil and a sprinkle of Parmesan.