Photo: Brian Woodcock; Styling: Claire Spollen
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.
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