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29
SOUPS/SALADS/SIDES
Makes about 12 cups
1. Put the olive oil in a large pot set 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 nely
chopped. Transfer to the pot with a 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 slicing disc. Fit the
carrots and celery into the feed tube so they are snug
and slice. Slice the fennel. Add to the pot, with the
remaining salt and pepper, and sauté until slightly
soft, about 10 minutes.
4. Slice the zucchini and squash, reserve in bowls. Once
the vegetables have cooked, stir in the potatoes and
broth. Increase temperature to bring mixture to just 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
|
ber 5g
½ TABLESPOON OLIVE OIL
1 GARLIC CLOVE, PEELED
1 SMALL LEEK, TRIMMED AND
CUT INTO 2-INCH PIECES
¾ TEASPOON KOSHER SALT,
DIVIDED
½ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
3 MEDIUM CARROTS, PEELED
AND TRIMMED
1 CELERY STALK, TRIMMED
½ SMALL FENNEL BULB, TRIMMED
6 OUNCE RED POTATOES, (NOT
PEELED), QUARTERED
6 CUPS CHICKEN OR VEGETABLE
STOCK, LOW SODIUM
1 SMALL ZUCCHINI, TRIMMED
AND HALVED LENGTHWISE
1 SMALL YELLOW SQUASH,
TRIMMED AND HALVED
LENGTHWISE
1 CAN (15 OUNCES) CHICKPEAS,
DRAINED AND RINSED
1 CAN (15 OUNCES) RED KIDNEY
BEANS, DRAINED AND RINSED
2 CUPS COOKED DITALINI PASTA
(OPTIONAL) (OR OTHER SMALL
VARIETY)
2
TO 4 TABLESPOONS BASIL PESTO
(PAGE 11), FOR SERVING
SPRING VEGETABLE MINESTRONE
Pesto stars in this brightly avored springtime soup.