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Categories:
olive oil yellow onions carrots leeks stalks celery potatoes garlic chicken broth tomatoes water parsley bay leaf zucchini yellow squash shell pasta white beans frozen garden peas basil heavy cream salt
Viewed: 22 - Published at: 6 years agoIngredients
- 4 tablespoons olive oil
- 2q cups yellow onions, diced
- 2 cups carrots, diced
- 2 cups leeks (white and light green parts only,) diced
- 3 stalks celery, diced
- 5 medium potatoes, peeled, 1" dice
- 4 large garlic cloves, peeled and roughly chopped
- 2 quarts low sodium chicken broth
- 2 cups canned crushed tomatoes with sauce
- 1 water
- 2 tablespoons dried parsley and dried basil
- 1 bay leaf
- 2 cups diced zucchini
- 2 cups diced yellow squash
- 1 cup dried shell pasta (or your favorite)
- 1 16 oz. can small white beans, rinsed and drained
- 2 cups frozen garden peas, defrosted under cold water
- 1/2 cup Pesto (basil)
- 1 cup heavy cream
- Salt and pepper to taste
Method
- 1. Heat the olive oil over a medium high heat in a large pot for 2 minutes and then add the next 6 ingredients and cook for 10 minutes stirring often. Next, add the basil, parsley and bay leaf. Cook for 5 minutes more.
- 2. Add the chicken broth, tomato sauce and water. Bring to a boil and then reduce the heat to a rolling simmer (medium-low.) Cover and cook until the potatoes are becoming fork tender. At this point, take a potato masher and mash some of the potatoes in the pot (this will add thickening to the soup) and then add the pasta and cook for 5 minutes more.
- 3. Next, add the zucchini and squash and cook for 5 minutes. Then, add the peas, beans and pesto. Cook for 5 minutes more, stirring occasionally. Remove the pot from the heat and stir in the cream until well blended. Serve with whatever you desire:- toasted and buttered rustic Italian bread, croutons, cheesy toppings, fresh chopped parsley or basil. Hey! It's almost winter again...I'll let you be creative! Enjoy folks!
