A quick, homemade pesto adds zip to this wholesome soup. Serve with toasted baguette slices.
Cooking Light JULY 2007
To prepare pesto, drop pine nuts and garlic clove through food chute with food processor on; process until minced. Add 2 teaspoons oil; pulse 3 times or until combined. Add basil leaves, cheese, and dash of salt; process 30 seconds or until finely minced, scraping sides of bowl once. Set aside.
To prepare soup, sort and wash beans; set aside. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Add leek, carrot, and 1 minced garlic clove to pan; sauté 4 minutes or until leek is tender. Add 4 cups water and cranberry beans; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until beans are tender.
Add zucchini, squash, and tomatoes to pan; simmer, uncovered, 10 minutes or until vegetables are tender.
Stir in 1/2 teaspoon salt and pepper. Ladle 1 1/4 cups soup into each of 6 bowls; top each serving with 1 1/4 teaspoons pesto.
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