I cannot think of a more perfect dish to help celebrate the first day of Spring! After a pretty harsh winter it is so refreshing to see the sunshine and mild temperatures return.  Also returning with the new season are an array of spring vegetables just waiting to be picked.  This lovely ‘Green Vegetable Soup with Lemon-Basil Pesto’ courtesy of Cooking Light magazine is like the poster child for springtime vegetables.  A hearty and healthy soup chock full of spinach, green beans, celery, leeks and green peas with the addition of buttery white beans and tender, cooked orzo.  Very flavorful and filling, this soup is finished off with a refreshing dollop of homemade basil, spinach and lemon pesto.  Grab your spoons and join me in saying, Hoorah for Spring!

(To view this recipe courtesy of Cooking Light magazine, click on the following link: http://www.myrecipes.com/recipe/green-vegetable-soup-50400000130430/)

Tagged: basil pesto, cannelini beans, celery, chicken stock, Cooking Light magazine, green beans, green peas, green vegetable soup, leeks, lemon basil pesto, orzo, Parmesan cheese, peas, pesto, soup, spinach, spring, springtime, vegetable soup, white beans