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Vegetable Soup With Pesto

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Ingredients
  Pesto 4 Tablespoon (Homemade)
  Leeks 2 Large
  Chicken broth 3 Quart
  Carrots 2 Large, peeled and coarsely chopped
  Celery stalks 3 , thinly sliced
  Canned cannellini beans 30 Ounce, drained and rinsed (2 Cans, 15 Ounces Each)
  Dry elbow macaroni 4 Ounce (2 Cups)
  Yellow crookneck squash/Yellow zucchini 1 Pound, cut into 1/2-inch chunks
  Red bell pepper 1 Large, seeded and chopped
  Frozen tiny peas 1 Cup (16 tbs), thawed
Directions

Prepare Homemade Pesto; set aside.
Trim root ends and tough green tops from leeks.
Split leeks length-wise, rinse thoroughly, and thinly slice crosswise.
In an 8- to 10-quart pan, combine leeks, broth, carrots, and celery; bring to a boil over high heat.
Reduce heat, cover, and simmer until vegetables are tender to bite (about 15 minutes).
Add beans, macaroni, squash, and bell pepper; cover and simmer until macaroni is just tender to bite (about 10 minutes).
Add peas; bring to a boil.
Stir in 1/2 cup of the pesto.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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