Sonoma Summer Soup with Pesto
1 onion, chopped
1 carrot, chopped
3 medium red potatoes, quartered
1 tablespoon minced garlic
1 cup tomatoes, peeled, seeded, and chopped
1 tablespoon herbes de Provence
2 quarts chicken stock
2 yellow zucchini
2 green zucchini
2 cups green beans, trimmed and quartered
1/2 bunch spinach
1 cup cooked small pasta (shells, orecchiette, or other)
Salt & pepper to taste
Pesto for garnish
Grated Parmesan cheese for garnish
- Heat olive oil over medium-high flame in a large, heavy bottomed soup pot.
- Add the carrots, potatoes, onions and garlic.
- Cook about 10 minutes so that the vegetables get some color. Add tomatoes, herbs and chicken stock.
- Bring to a simmer and cook about 10 minutes. Add the zucchini and green beans. Simmer until the potatoes and zucchini are cooked, about 5 minutes.
- Add the spinach, beans, and cooked pasta and simmer a few minutes until the pasta is hot.
- Season to taste with salt and pepper. Serve with a dollop of pesto on top, grated parmesan cheese and crusty bread.
1 pound dried white beans, Great Northern preferred
1/2 cup olive oil
1/4 cup chopped garlic
1 sprig rosemary
Salt and pepper
- Soak the beans in 2 quarts of cool water for several hours or overnight.
- Drain the beans, place them in a large pot and add water to cover.
- Add the remaining ingredients and bring to a simmer. Cook until tender, about 45 minutes.