Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Diane Morgan
Recipe by Cooking Light August 2015

Gallery

Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary test

hands-on:
50 mins
total:
1 hr 5 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • How-To

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

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

  • 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.

Nutrition Facts

250 calories; fat 9.8g; saturated fat 2.5g; mono fat 5.8g; poly fat 1g; protein 14g; carbohydrates 28g; fiber 5g; cholesterol 9mg; iron 3mg; sodium 551mg; calcium 200mg.
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