Ingredients
1/2 yellow onion, chopped
2 cloves garlic, minced
1 carrot, peeled and chopped
2 stalks celery, chopped, leaves reserved
1 pint cherry tomatoes
1 tbsp salt
4 c. chicken or vegetable stock
1 zucchini, chopped
1 c. green beans, frozen
1 c. corn kernels, frozen
14 oz can white beans, drained and rinsed
Pesto:
2 cloves garlic, peeled
1 handful parsley leaves
celery leaves from above
1 tsp salt
1/2 tsp pepper
1/4 c. olive oil
Preparation
In a large stock pot, heat 1 tbsp oil over medium heat. Cook onion, garlic, carrot and celery pieces for 5 minutes or until soft. Add tomatoes, salt, and stock. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, then add zucchini, beans and corn. Cook for another 10 minutes, adding beans during last 2 minutes. Turn heat to low and set aside while making pesto.
To make pesto, combine all ingredients in a food processor and process until a paste forms. Ladle soup into 4 bowls, then spoon a dollop of pesto on top of each. Serve with crunchy bread.
