Vegetable Soup with Pesto Swirl
Categories: All newly t | Soups & steServes: 10 Servings
Ingredients:
- 1/2 c Diced carrots
- 1/2 c Diced celery
- 1/2 c Finely chopped leeks
- 1 tb Olive oil
- 6 c Chicken broth
- 3/4 lb Red potatoes, diced
- 1/2 lb Green beans, cut in half
- 1 Tomato, chopped
- 6 oz Yellow squash, diced
- 6 oz Zucchini squash, diced
- 3/4 ts Salt
- 10 tb Pesto
Instructions:
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.
Recipe by: 1997 Family Circles' Light & Easy Posted to MC-Recipe Digest V1
#644 by L979@aol.com on Jun 12, 1997
Previous: Vegetable Soup with Matzo Balls | Next: Vegetable Soup with Spinach, Potatoes, Rice and Corn