PESTO VEGETABLE SOUP
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Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 leek, diced
  • 2 carrots, sliced
  • 1 potato, peeled and sliced
  • 8 cups water
  • 2 teaspoons salt
  • 15 ounces white beans
  • 1 cup cavatappi pasta
  • 1 zucchini, sliced
  • 1 and ½ cups green beans, sliced 1 inch length
  • 2 cups basil
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon pepper
  • Parmesan, grated
Instructions
  1. Heat 2 tablespoons olive oil in a large stock pot with onion, leek, and carrot for 5-7 minutes.
  2. Add potato, water, and salt. Bring to boil then cover with lid and reduce to simmer for 30 minutes.
  3. Meanwhile, pulse together basil, garlic, ¼ cup olive oil, and pepper. Set aside.
  4. Add white beans, cavatappi, zucchini, and green beans to pot. Cook for 15 minutes, until pasta is tender.
  5. Remove from heat and stir in pesto.
  6. Top with grated parmesan.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/06/03/pesto-vegetable-soup/