Summer garden soup - bon appetit
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | small | Zucchini |
| 1 | small | Yellow crooknock squash |
| Freshly ground pepper | ||
| 1 | can | (15-oz) cannellini beans (white kidney beans), undrained |
| 1 | can | (14 1/2-oz) chicken broth |
| 4 | ounces | Ham steak, diced |
| 1 | medium | Tomato, seeded and chopped |
| 1 | tablespoon | Prepared pesto sauce |
| Additional pesto sauce | ||
Directions
Heat oil in heavy medium saucepan over medium-low heat. Add onion and cook until translucent, stirring occasionally, about 8 minutes. Cut zucchini and squash lengthwise into fourths, then slice. Add to saucepan and season with pepper. Cook until crisp-tender, stimng occasionally, about 6 minutes. Remove from heat. Mix in beans with their juices, broth, ham and tomato. Mix in 1 T pesto. Cool to room temperature or bring to simmer. Ladle into bowls. Swirl additional pesto into each bowl and serve. Bon Appetit/August/89 Scanned & fixed by Di and Gary
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