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1. Add oil to stockpot. Heat over medium-high heat.
2. Sauté chopped onion and leeks 5 minutes, or until vegetables become soft. Stir occasionally.
3. Stir in chopped celery, chopped carrot and minced garlic. Sauté 5 more minutes.
4. Stir in cold water, diced potatoes, diced parsnip, diced turnip, and green beans.
5. Bring to a boil over medium high heat.
6. Reduce heat to low. Cover stockpot and simmer 5 minutes.
7. Stir in peas, sliced zucchini, and small Cannellini beans.
8. Cover and simmer for 25 minutes.
Pesto:
1. Put chopped garlic, fresh basil leaves, Parmesan cheese, and extra virgin olive oil in blender.
2. Puree until smooth, scraping down the sides as necessary.
To serve:
1. Stir spinach into soup and simmer 5 minutes.
2. Stir a tablespoonful of the pesto into the soup.
3. Ladle into individual soup bowls and garnish with remaining pesto.
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