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SOUPS/SALADS/SIDES
SPRING VEGETABLE MINESTRONE
Pesto stars in this brightly fl avored springtime soup.
Makes about 12 cups
1. Put the olive oil in a large pot over medium heat.
2. While oil is heating, prepare the vegetables. Insert
the chopping blade into the work bowl of the food
processor. Add the garlic and leek; pulse until fi nely
chopped, about 6 to 8 pulses. Transfer to the pot
with ¼ teaspoon of the salt and pinch of pepper and
begin to sauté.
3. While the garlic and leek are cooking, remove the
chopping blade and insert the medium slicing disc.
Fit the carrots and celery into the feed tube so they
are snug and slice on High. Slice the fennel on High.
Add to the pot, with the remaining salt and pepper,
and sauté until slightly soft, about 10 minutes.
4. Slice the zucchini and squash on High; reserve in
bowl. Once the vegetables have cooked, stir in the
potatoes and stock. Increase temperature to bring
mixture to a boil. Reduce to maintain a simmer and
add the zucchini, squash, chickpeas and beans.
Continue to simmer until all vegetables are tender,
about 20 to 30 minutes. Stir in the cooked ditalini, if
using, and simmer for an additional 5 to 10 minutes
or until heated through. Taste and adjust seasoning
accordingly.
5. Serve in individual bowls topped with a dollop of
pesto. The pesto is best stirred into soup before
eating.
Nutritional information per serving (1 cup):
Calories 127 (19% from fat) • carb. 20g • pro. 7g • fat 3g
• sat. fat 0g • chol. 0mg • sod. 659mg • calc. 57mg • fi ber 5g
1½ TEASPOONS OLIVE OIL
1 GARLIC CLOVE
1 SMALL LEEK, TRIMMED AND CUT
INTO 1-INCH PIECES
¾ TEASPOON KOSHER SALT, DIVIDED
½ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
3 MEDIUM CARROTS, PEELED,
TRIMMED AND HALVED
1 CELERY STALK, TRIMMED AND
HALVED
½ SMALL FENNEL BULB, TRIMMED
AND HALVED
1 SMALL ZUCCHINI, TRIMMED AND
HALVED LENGTHWISE AND
WIDTHWISE
1 SMALL YELLOW SQUASH, TRIMMED
AND HALVED LENGTHWISE AND
WIDTHWISE
6 OUNCES RED POTATOES, CUT INTO
½-INCH PIECES
6 CUPS CHICKEN OR VEGETABLE
STOCK, LOW SODIUM
1 CAN (15 OUNCES) CHICKPEAS,
DRAINED FIRST THEN RINSE
1 CAN (15 OUNCES) RED KIDNEY
BEANS, DRAINED FIRST THEN
RINSED
2 CUPS COOKED DITALINI PASTA OR
OTHER SMALL VARIETY (OPTIONAL)
2 TO 4 TABLESPOONS BASIL PESTO
(PAGE 25), FOR SERVING