Recipe of the Week: Minestrone Verde

3 tbsp olive oil
2 leeks, clean and thinly sliced (white and light green parts only)
3 stalks celery
salt and black pepper, to taste
2 medium zucchini, trimmed, quartered lengthwise, and cut horizontally into wedges
6 cups vegetable broth, divided
½  lb small gluten-free pasta, cooked
5 oz baby kale and/or spinach
½  lb small gluten-free pasta, cooked
1 can white beans (cannellini, navy, etc), rinsed and drained
½ cup basil pesto (vegan, optional)
½ cup pecorino romano (optional)

In a large pot, heat the olive oil over medium heat. Add the leeks, celery, zuchinni and a pinch of salt to the pan and sauté, stirring frequently until tender, about 5 minutes.

Pour the broth into the pot and bring to a boil. Add the leafy greens.

Stir in the pasta and pesto and let simmer for a minute. Taste; and season with salt and black pepper as needed.

Serve topped with Romano cheese, if desired.