Ingredients
Serves 6
- 1 cup dried navy or white beans, rinsed
- 1 bay leaf
- 1 teaspoon fresh thyme, finely chopped
- 2 medium leeks, diced and rinsed well
- 2 medium carrots, diced
- 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
- 1 pound plum tomatoes, cubed
- 2 cups low-sodium vegetable broth
- 4 ounces green beans, cut into 1/2-inch pieces
- 1 small zucchini, cubed
- 1 cup fresh shelled or thawed frozen peas
- FOR THE PESTO
- 2 small garlic cloves
- 2 cups loosely packed fresh basil leaves
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- FOR THE SEASONING
- 1 teaspoon coarse salt
- Freshly ground pepper
Description
One Bowl Of This Hearty Soup Provides Three Of The Recommended Five Daily Servings Of Vegetables.
Martha Stewart
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