1

Add oil to a large pot on low heat. Once oil heats up, add 2 chopped garlic gloves, onions, jalapeno, and the leek. Sauté on low heat, stirring often. Once sautéed, add the vegetable stock and then add bay leaves, cumin, and salt.

2

After a few minutes, add tomatoes and beans and bring it to a boil, stirring often.

3

While waiting for the soup to boil, prepare the pesto. To a blender, add ½ cup of walnuts, 2 garlic cloves, 2 tbsp of olive oil, half a lemon, ½ cup of water, 1 tsp of salt, 1 tsp of pepper, a pinch of cumin, and 2 cups of spinach. Blend well.

4

Once the ingredients in the pot have come to a boil, add the green beans, zucchini, and asparagus and cover with a lid. Cook for 5 minutes to soften the vegetables, stirring often.

5

In a bowl, add the soup and finish with the pesto on top. Serve and enjoy!

6

Serving Size: 1 cup of soup, 2 tbsp of pesto or more as desired (Points will be affected as serving size of pesto increases)