>Recipes
Vegetable Soup with Pesto
Makes 6 servings
Time to Prepare: 0:10
Time to Cook: 1:10
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Ingredients
1 1/3 cup Beans, kidney, all types, mature seeds, raw 8 cup Water 2 large Potato, flesh and skin, raw 1/2 lb Squash, winter, butternut, raw 3 large Squash, summer, zucchini, includes skin, raw 1 med Tomatoes, red, ripe, raw, year round average 1/3 lb Mushrooms, raw 1 med Carrots, raw 2 stalk Celery, raw 1 clove Garlic, raw 1 med Onions, raw 1/3 cup Oil, olive, salad or cooking 1 1/2 tsp Salt, table 1/2 lb Macaroni, dry, enriched 2 tbls Salad dressing, italian, commercial, regular, with salt Diet
Directions
1. Drain the beans and combine with the water in a dutch oven. Bring to a boil and cook over high heat for 10 minutes. Reduce heat and simmer, covered, for another 5 minutes.
2. Add the potatoes, squash, zucchini, tomato, and mushrooms. Cook over medium heat, stirring occasionally. after about 15 minutes, add the carrot, celery, garlic, and onion. Simmer for another 15 minutes, stirring occasionally.
3. Add the olive oil and salt. Continue simmering, mashing the beans and potatoes to thicken the soup. Cook another 15 minutes.
4. Add the pasta and simmer for 10 more minutes.
5. Remove from the heat and stir in the pesto. Let the soup cool slightly before serving.
2. Add the potatoes, squash, zucchini, tomato, and mushrooms. Cook over medium heat, stirring occasionally. after about 15 minutes, add the carrot, celery, garlic, and onion. Simmer for another 15 minutes, stirring occasionally.
3. Add the olive oil and salt. Continue simmering, mashing the beans and potatoes to thicken the soup. Cook another 15 minutes.
4. Add the pasta and simmer for 10 more minutes.
5. Remove from the heat and stir in the pesto. Let the soup cool slightly before serving.
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