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Vegetable Soup with Pesto Swirl
Recipe By : 1997 Family Circles' Light & Easy
Serving Size : 10 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1/2 cup diced carrots
1/2 cup diced celery
1/2 cup finely chopped leeks
1 tablespoon olive oil
6 cups chicken broth
3/4 pound red potatoes -- diced
1/2 pound green beans -- cut in half
1 tomato -- chopped
6 ounces yellow squash -- diced
6 ounces zucchini squash -- diced
3/4 teaspoon salt
10 tablespoons pesto
Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8
to 10 minutes (add 1/4 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.
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