A delicious way to make the most of summer produce and break away the grill for a night or two. Especially great in the Fall just when it starts to hit soup season, but you still have all those goodies from the garden to use up. It might not sound that amazing, but my entire family loves it- I think the pesto is what makes it magic!
2 Tbl. olive oil
2 C. leek, white and light green parts only, thinly sliced (about 2 leeks)
1 C. carrot, thinly sliced
2 garlic clives, minced
2 Tbl. tomato paste
8-12 C. chicken stock
1 (14.5 oz) can diced tomatoes, undrained
2 (14.5 oz) cans cannellini beans, rinsed, drained
2 C. yellow squash, chopped
2 C. red bell pepper, chopped
1 C. fresh green beans, cut into 1" pieces
1 C. ditalini pasta, uncooked
3/4 tsp. kosher salt
1/2 tsp. black pepper
5 oz. kale, stemmed and chopped
1/4 C. pesto
Parmesan or Romano cheese, grated
Heat oil over medium heat, add leek, carrot, celery, and garlic; cover and cook 5 minutes stirring occasionally (do not brown).
Add tomato paste; cook 2 minutes, stirring constantly.
Add stock and tomatoes; bring to a boil. Reduce heat to low and simmer 15 minutes.
Place 1 cup cannellini beans in a small bowl and mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, salt and pepper to pot. Increase heat to medium and cook 10 minutes.
Stir in kale and cook 2 minutes. Place soup in serving bowls and top each one with 1 1/2 tsp. of pesto and parmesan cheese.
Serve with crusty bread and enjoy!
You can really use any veggies that you have- just toss them in! Makes a big batch so perfect for sharing with a friend, or freezing half (just don't add the pasta before freezing).
Kommentare