Vegetable soup with pesto swirl

10 Servings

Ingredients

Quantity Ingredient
½ cup Diced carrots
½ cup Diced celery
½ cup Finely chopped leeks
1 tablespoon Olive oil
6 cups Chicken broth
¾ pounds Red potatoes, diced
½ pounds Green beans, cut in half
1 Tomato, chopped
6 ounces Yellow squash, diced
6 ounces Zucchini squash, diced
¾ teaspoon Salt
10 tablespoons Pesto

Directions

Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8 to 10 minutes (add ¼ cup water if necessary to prevent sticking). Add broth and potatoes; simmer until potatoes are almost tender, about 10 minutes.

Add green beans, tomato, squash, zucchini, and salt; cook until tender, about

10 minutes.

Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each serving.

Recipe by: 1997 Family Circles' Light & Easy Posted to MC-Recipe Digest V1 #644 by L979@... on Jun 12, 1997

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