c olive oil
cloves garlic, minced
leeks, cut into thin slices
large carrots, peeled cut into ¼" slices
ribs celery trimmed cut into ¼" slices
c stock (Chicken)
14 oz can tomatoes
c chopped squash
can cannellini beans
c small dried macaroni (elbows or shells)
sm zucchini, cut into ½" dice
red pepper cut into ½" dics
pkg (9 oz) frozen Italian green beans, thawed
c minced parsley
tbsp basil pesto
Kosher or sea salt
fine grd pepper
c grated parmesan cheese
In a 6qt pot, heat the oil and garlic over med heat and allow the garlic to simmer in the oil until fragrant but not brown, about 1 min. Add the leeks, carrots and celery and cook, partialy covered stirring occasionally, until crisp-tender but not brown, about 5 min.
add the chicken stock and the tomatoes and their juice, bring to a boil, reduce the heat to low, cover, and simmer for 20 min.
Add the squash, cannellini beans, and macaroni and continue to cook, partially covered, for 10 min longer.
add the zucchini, pepper and beans and continue to cook until the squash is tender and the macaroni is al dente, about 10 min longer (This soup can be made up to this point, cooked, covered and refrigerated for up to 2 days or frozen for up to 2 weeks)
Remove from the heat and add the parsley and pesto, stirring to distribute well. Season to taste with salt and pepper. Ladle into warmed bowls and pass the cheese at the table.