Summer Minestrone Soup

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Pre-Notes

Leeks can trap a lot of dirt in them, be extra careful to wash the leeks well after they are cut to make sure no dirt is remaining.

Ingredients

1. 2 T olive oil
2. 2 cups leek, thinly sliced, white and light green parts only (about 1 large)
3. 1 c carrots, thinly sliced or matchstick
4. 1 c celery, thinly sliced
5. 2 large garlic cloves, minced
6. 2 T tomato paste, 33g
7. 8 c chicken broth, or vegetable broth, 1,920 g
8. 1 (14.5 oz) can diced tomatoes, undrained
9. 1 (14.5 oz) can canellini or northern beans, rinsed, drained, and divided
10. 2 c yellow squash, sliced into 1/4 moons
11. 2 c zucchini, sliced into 1/4 moons
12. 1 c red pepper, chopped
13. 1 c fresh green beans, cut into 1 inch pieces
14. 1/2 c uncooked ditalini pasta
15. 1/2 t black pepper
16. 5 oz Lacinato kale, stemmed and chopped
17. 1/4 c homemade or refrigerated pesto, 63 g
18. 2 oz Parmesan cheese, grated (optional)

Instructions

1. Heat a large Dutch oven or broth pot over medium heat.
2. Add oil; swirl to coat.
3. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally (do not brown).
4. Add tomato paste; cook 2 minutes, stirring constantly.
5. Add broth and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.
6. Place 1 c cannellini or northern beans in a small bowl; mash with a fork.
7. Add mashed beans, remaining beans, yellow squash, zucchini, red pepper, green beans, pasta, and pepper to pan. Increase heat to medium; cook 10 minutes.
8. Stir is kale; cook 2 minutes.
9. Place 2 cups soup in each serving bowl.
10. Top each serving with 1 1/2 t pesto and 1T Parmesan cheese.

Post-Notes

This recipe freezes well.