I keep the list of vegetables short but you can easily add some zucchini, green beans, or other favorite soup additions. It's also easy to pull together however I do make the beans a day ahead. If you'd like to avoid the beans, you can load it up with peas and lentil pasta. I recommend adding green beans, zucchini, and other quick cooking vegetables once the beans are soft.For pesto, I keep mine simple with just some basil, olive oil, salt (recipe below). For a really nice dairy-free pesto try my Basil Walnut Pesto. And if kale is calling you, you'll like my Kale Pesto.
Servings: 4servings
Calories: 218kcal
Ingredients
2tablespoonsolive oiland more as needed
1yellow onionpeeled and diced
2leeks
2garlic clovespeeled and minced
1teaspoonsalt
2largecarrotstrimmed and diced
2celery stalkstrimmed and diced
1cupcherry tomatoes, cut in halfor diced plum tomatoes
1 quartwaterplus extra if needed
2parsley stalks
2thyme sprigs
1 ½cupswhite beanscannellini or navy; prepared ahead of time following the recipe below this one
Prepare the beans ahead of time using the recipe below this one.
Place a stockpot on a low to medium heat.
Add the olive oil to the pot and warm for a moment.
Add the onions, leeks, and garlic, and ¼ teaspoon salt to the pot and sauté for 5 minutes. Stir occasionally.
Add the celery, carrots, and tomatoes, and sauté for 10 minutes. Stir occasionally.
Add the water, ¾ teaspoon of salt, stir to blend in and then place the herbs on the top of the soup slightly immersed in the soup. Bring the soup to a steady simmer and cook for 20 minutes or until the beans and soup are creamy but not mushy.
If you're adding green beans and other quick cooking or frozen vegetables, add them 5 to 10 minutes before the soup is ready. You may need to add more water to cover the soup. Add additional salt to taste.
Serve with pesto and grated Parmesan (if you're ok with some aged cheese). Store in the refrigerator for a few days or freeze for a few months.