- For Soup:
1 tablespoon vegetable oil
- 2 onions, coarsely chopped
- 1 can tomatoes, chopped
- 2 quarts chicken or vegetable stock
- 4 carrots, thinly sliced
- 2 potatoes, diced
- 4 leeks (white parts only), thinly sliced
- 2 large stalks celery with leaves, thinly sliced
- 2 cups sliced green beans
- 1 medium zucchini, cut into 1/2 inch slices
- 3/4 cup broken spaghetti
- 1 cup dried navy beans, soaked, cooked, drained
- For Pesto:
- 2 garlic cloves 1/4 teaspoon salt
- 3/4 cup fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
FOR SOUP: Place oil in a frying-pan over moderate heat, add onions and cook, stirring, until tender. Add tomatoes and cook, stirring, for 8 minutes. Bring stock to a boil in a large saucepan. Add carrots, potatoes, leeks, celery, onion and tomatoes. Simmer for 15 minutes. Add green beans, zucchini, spaghetti and cooked beans. Simmer until vegetables are tender.
FOR PESTO: Place garlic, salt, basil, cheese, oil and 1/4 cup of the hot soup liquid in a food processor and blend until smooth. Serve soup topped with a dollop of pesto.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
314 calories; 8g total fat; 6mg cholesterol; 450mg sodium; 43g carbohydrates; 11g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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