Photo: Brian Woodcock; Styling: Claire Spollen
Hands-on Time
50 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 8

A gentle simmer keeps the vegetables in the soup slightly firm, so they maintain their texture during freezing and reheating.

How to Make It

Step 1

Heat a large Dutch oven over medium heat. Add oil; swirl to coat. 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.

Step 2

Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, salt, and black pepper to pan. Increase heat to medium; cook 10 minutes. Stir in kale; cook 2 minutes. Place 2 cups soup in each of 8 bowls, or follow freezing instructions. Top each serving with 1 1/2 teaspoons pesto and 1 tablespoon Parmesan cheese.

Step 3

How-To

Step 4

FREEZE: Cool soup completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months.

Step 5

THAW: Microwave soup in bag at MEDIUM (50% power) 5 minutes or until pliable.

Step 6

REHEAT: Pour soup into a large Dutch oven. Cook over medium heat, partially covered, 20 minutes or until thoroughly heated. Serve with pesto and Parmesan cheese.

Ratings & Reviews