Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon Olive oil, 1 Large onion, chopped, 2 Garlic cloves, minced
- Add the diced carrots and celery to the pot. Cook, stirring occasionally, for about 5 minutes to allow them to soften slightly.2 Medium carrots, peeled and diced, 2 Celery stalks, diced
- Stir in the diced zucchini and sliced leek. Cook for another 5 minutes, allowing the vegetables to tenderize.1 Medium zucchini, diced, 1 Medium leek (white and light green parts only), washed and sliced
- Pour in the undrained diced tomatoes and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots and celery are tender.1 14.5 ounce can Diced tomatoes, undrained, 6 cups Vegetable broth
- Stir in the cooked cannellini beans and the cooked pasta. Continue to simmer for another 5 minutes to heat everything through.1 cup Cooked cannellini beans or other white beans, 1 cup Cooked small pasta (like ditalini or alphabet pasta)
- Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.Salt, to taste, Freshly ground black pepper, to taste
- In a food processor, combine the fresh basil leaves, grated Parmesan cheese, and 2 cloves of garlic. Pulse until coarsely chopped. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a thick, pesto-like sauce. Season with a pinch of salt.2 cups Fresh basil leaves, packed, 1/2 cup Grated Parmesan cheese, 1/4 cup Extra virgin olive oil, 2 cloves Garlic, to taste Salt
- Ladle the hot soup into bowls. Dollop a generous tablespoon or two of the fresh pistou into each bowl. Gently stir it in before serving, allowing the basil and garlic flavors to infuse the soup.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freezes well for up to 2-3 months.
