A nice vegetable soup for autumn or winter. If you enjoy beans, stir some in.
Course: Soups, Vegetarian
Author: Catherine Christiano
2tablespoonsextra-virgin olive oil
1medium onionapproximately 1 cup, 1/4" diced
1large leekapproximately 2 cups, 1/4" diced, tough green leaves removed, washed well
1teaspoonminced garlicapproximately 2 average cloves
28ouncescanned no sodium diced tomatoes
1/4teaspooncrushed hot red pepper
2quartslow sodium chicken brothheated, (substitute vegetable stock for vegetarian version)
1 1/2cupscarrotsapproximately 4, peeled and 1/4" diced
1/2cupcelery with leavesapproximately 1 large stalk, 1/4" diced
1 1/2cupsIdaho or Russet potatoapproximately 1 large, 1/2" diced
3/4cupgreen beanscut into 1" pieces
2cupszucchiniapproximately 2 small, trimmed and 1/2" diced
3/4cupsmall shell pasta or other small pasta
salt to taste
1/2cupbasil - pine nut pesto or grated Parmesan cheese
In large 8- quart stock pot heat olive oil over medium heat. Add diced onion and leeks; cook, stirring occasionally, until wilted, about 4 minutes. Add garlic; continue cooking until onion is golden, about 5 minutes.
To the pot, add diced tomatoes and tomato juices, crushed red pepper, bay leaves, heated chicken broth, and Parmesan rind and bring to a boil.
Once boiling, add carrots, celery, and potato. Return to boil, reduce heat and simmer 25 minutes. Add green beans, return to a simmer, and cook 20 additional minutes. Add zucchini to stock pot and cook until softened, about 4 minutes.
Meanwhile, in separate small pot boil water and cook pasta until al dente. Drain.
Remove bay leaves and Parmesan rind. Stir pasta into soup. Let stand off heat to cool slightly for 5 minutes. If necessary, season to taste with salt and pepper.
Ladle into bowls and serve with a dollop of pesto or Parmesan, or alternatively, pass pesto and Parmesan
If you enjoy beans add them in with carrots and celery; cooking time may need to be extended.