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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