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© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions, and garlic; cook until crisp-tender, stirring occasionally.
Add broth, 2 cups water, green beans (and/or peas), pasta and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus (and/or zucchini) and spinach; simmer 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil.
To serve, if desired, top individual servings with Parmesan cheese.