Recipe Instructions:
Ingredients
6 tablespoons olive oil, divided
2 large leeks, white and light green parts only, sliced into thin rounds (2 1/2 cups)
3 stalks celery, sliced (about 1 1/2 cups)
.50 teaspoon crushed red pepper (optional)
1 ¾ teaspoons kosher salt, divided
6 cups lower-sodium vegetable or chicken broth
1 cup ditalini pasta
4 ounces fresh green beans, trimmed and cut into 2-in. pieces (1 cup)
4 cups chopped green Swiss chard
1 cup coarsely chopped fresh basil, plus small leaves for serving
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons grated Parmesan cheese (optional)
Directions
Heat 2 tablespoons oil in a large saucepan over medium. Add leeks, celery, crushed red pepper (if using), and 1/2 teaspoon salt; cook, stirring occasionally, until leeks soften, about 4 minutes. Add broth and bring to a boil.
Add pasta to pan. Return to a boil. Cook over medium-high, stirring occasionally, until pasta is tender, about 12 minutes. Stir in beans during final 3 minutes of cook time. Remove from heat.
Stir in chard, basil, lemon juice, and remaining 1 1/4 teaspoons salt. Ladle into bowls and drizzle with remaining 4 tablespoons oil. Top with Parmesan (if using) and small basil leaves.
