Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 small leek, white parts only, washed and finely chopped
- 2 ribs celery, chopped
- 1 small zucchini, diced
- 8 cups canned chicken broth (low-sodium or regular)
- 1/2 cup canned navy beans, drained
- 1 can (16 ounces) new potatoes, drained
- 1 can (14 ounces) diced tomatoes, no-salt added
- 1 can (8 ounces) sliced carrots, drained
- 1 can (8 ounces) regular cut green beans, drained
- 2 ounces dry pasta (i.e., vermicelli or angel hair), broken into small pieces
- Salt and Pepper to taste
- 3 tablespoons prepared pesto
Directions:
- Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, celery and zucchini. Cook and stir until the vegetables are softened, about 5 to 8 minutes.
- Add the broth and beans; bring to a boil. Reduce the heat and cover; simmer for 15 minutes.
- Add the potatoes, tomatoes, carrots, green beans and pasta, and cover. Cook for 10 to 15 minutes or until the pasta is cooked through. Season with salt and pepper.
- Ladle the soup into bowls and spoon a little of the peseto into each serving.
You can serve on the side a heart wheat or French bread as well to compliment this great soup!
Copyright M. A. Webb, 2005. All Rights Reserved
Source: http://HomeChef.blogspot.com
PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.
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