Spring Vegetable Soup with Pesto

By twironen

Ingredients

• 1 can of Cannelinni Beans
• 1 bay leaf
• 1 teaspoon fresh thyme, finely chopped
• 2 medium leeks, diced and rinsed well
• 2 medium carrots, diced
• 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
• 1 pound plum tomatoes, cubed
• 2 cups low-sodium vegetable broth
• 4 ounces green beans, cut into 1/2-inch pieces
• 1 small zucchini, cubed
• 1 cup fresh shelled or thawed frozen peas
• FOR THE PESTO
• 2 small garlic cloves
• 2 cups loosely packed fresh basil leaves
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• FOR THE SEASONING
• 1 teaspoon coarse salt
• Freshly ground pepper

Preparation

Step 1

In a Large Saucepan saute leeks in oil for 10 mins. Then add cut tomatoes and saute for another 10 mins with some salt. Add Potatoes, Carrots, thyme, bay leaf, and vegetable broth and simmer until potatoes are almost cooked.

Add zuchini and green beans and cook until tender. Then add peas and beans and serve. Add salt and pepper to taste

When serving add a dollop of pesto and some parmesan cheese.