Vegetable Soup With Pesto Swirl

from Family Circle

Vegetable Soup With Pesto Swirl
Servings: 10 Prep 20 mins Cook 30 mins

Ingredients

  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup finely chopped leeks
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 3/4 pound red potatoes, diced
  • 1/2 pound haricot vert (or green beans), cut in half
  • 1 tomato, chopped
  • 6 ounces yellow squash, diced
  • 6 ounces zucchini, diced
  • 3/4 teaspoon salt
  • 10 tablespoons Pesto (see recipe on www.familycircle.com)

Make It

1. Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8 to 10 minutes (add 1/4 cup water if necessary to prevent sticking). Add broth and potatoes; simmer until potatoes are almost tender, about 10 minutes.

2. Add green beans, tomato, squash, zucchini and salt; cook until tender, about 10 minutes.

3. Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each serving. Makes 10 servings.

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