2 cups thinly sliced leek (white and light green parts only)
1 cup sliced carrots
1 cup sliced celery
2 large cloves garlic, minced
2 TBSP tomato paste
8 cups low sodium low fat chicken stock (Swanson)
1 (14.5 ounce) can diced tomatoes (undrained)
1 (14.5 ounce) can cannellini beans, rinse, drained, and divided
2 cups yellow squash, chopped
2 cups zucchini, chopped
1 cup red bell pepper, chopped
1 cup fresh green beans, chopped into 1-inch pieces
Optional- ½ cup uncooked ditalini pasta)
½ to ¾ tsp kosher salt and pepper (to taste)
½ cup grated Parmesan cheese
5 ounces kale, stemmed and chopped
¼ cup homemade or refrigerated pesto (such as Buitoni)
Instructions
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
chicken stock and tomatoes; bring to boil. Reduce heat to
low, and simmer 15 minutes.
1. Place 1 cup cannellini beans in a small bowl; mash
with a fork. Add mashed beans, remaining whole cannellini
beans, squashes, bell pepper, green beans, salt and black
pepper to pan. Increase heat to medium; cook 10 minutes.
Stir in kale; cook 2 minutes.
1. Place 2 cups soup in each of 8 bowls ; or you may
freeze extra soup in zip-top plastic freezer bags. Top each
serving with 1 ½ tsps. pesto and 1 TBSP Parmesan cheese.
Originally Submitted
8/24/2015
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