Squash and bean soup
By á-2799
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Ingredients
- 1/4 1/4 1/4 c olive oil
- 2 2 2 cloves garlic, minced
- 2 2 2 leeks, cut into thin slices
- 2 2 1/4" large carrots, peeled cut into 1/4" slices
- 3 3 1/4" ribs celery trimmed cut into 1/4" slices
- 6 6 6 c stock (Chicken)
- 1 14 1 14 1 14 oz can tomatoes
- 1 1/2 1 1/2 1/2 c chopped squash
- 1 1 1 can cannellini beans
- 1/2 1/2 1/2 c small dried macaroni (elbows or shells)
- 2 2 1/2" sm zucchini, cut into 1/2" dice
- 1 1 1/2" red pepper cut into 1/2" dics
- 1 1 1 pkg (9 oz) frozen Italian green beans, thawed
- 1/2 1/2 1/2 c minced parsley
- 3 3 3 tbsp basil pesto
- Kosher or sea salt
- fine grd pepper
- 3/4 3/4 3/4 c grated parmesan cheese
- to to 20 stock and the tomatoes and their juice, bring to a boil, reduce the heat to low, cover, and simmer for 20 min.
- to 10 squash, cannellini beans, and macaroni and continue to cook, partially covered, for 10 min longer.
- to 10 to to 2 to 2 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)
- to to 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.
Details
Servings 8
Preparation
Step 1
see above
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