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