Spring Vegetable Soup Recipe

 this looks good, tasty, and healthy:

Ingredients

	1 tsp olive oil, extra virgin
	4 medium leek(s), diced (white and light green parts only)
	1 cup(s) celery, diced
	1 cup(s) carrot(s), diced
	1 tsp kosher salt
	2 tsp minced garlic
	64 oz canned chicken broth
	1 cup(s) zucchini, diced
	1 cup(s) green peas, fresh or frozen
	19 oz canned cannellini beans, rinsed and drained
	14 1/2 oz canned diced tomatoes, drained
	4 tsp store-bought pesto sauce, or homemade pesto

Instructions

• Heat oil in a large soup pot over medium heat; add leeks, celery, carrots and salt. Cook, stirring frequently, until vegetables begin to soften, about 10 minutes.
  
• Stir garlic into pot; cook for 1 minute.
  
• Add broth; increase heat to high and bring to a boil.
  
• Stir in zucchini, peas, beans and tomatoes; cook until flavors blend, about 10 minutes.
  
• Serve soup with pesto swirled into top. Yields about 1 1/4 cups soup and 1/2 teaspoon pesto per serving.