Vegetable Soup With Pesto
|Pesto||4 Tablespoon (Homemade)|
|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|
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.