Vegetable Soup with Basil Pesto

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Our chunky take on pistou is chock-full of veggies, beans, and pasta. Serve it with lemon wedges.

Yield:

Makes about 10 cups

Recipe from


Ingredients

2 medium carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1 teaspoon minced fresh thyme
1 tablespoon olive oil
2 (32-oz.) containers organic vegetable broth
2 plum tomatoes, seeded and chopped
1 medium zucchini, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-oz.) can cannellini beans, drained and rinsed
1/2 cup uncooked mini farfalle (bow-tie) pasta

Preparation

1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

2. Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.

Note:

May 2013