This soup is quite good (Ken: B Denise: B) and a nice cross between minestrone and regular veggie soup. It's essentially from another recipe in the Soup Bible. Another good way to sneak veggie servings into the daily menu.
Step One: Wash and cut 5 lbs. of organic carrots. Well, that's my first step because when carrots are on the table they get gobbled up!
The REAL step one: Wash and cut into bit size pieces 2 carrots, 2-3 celery stalks and 4 small zucchini; rough chop 1 large onion.
2 Saute chopped onions, carrots and celery, plus 2 T minced garlic in 2 T olive oil until they begin to soften. (About 10 minutes)
3 Add zucchini, 1 small can of diced tomatoes, 1 can of Navy or Great Northern White beans. Cook another 2 - 3 minutes. Add 2 T (prepared) pesto.
4 Add 48oz chicken stock/broth ( I had to use store bought today as the freezer is low on stock ) and bring to a near boil. Reduce to simmer and cook for 30 minutes, or until the veggies are done.
5 Serve with parmesan cheese and croutons, or some crusty bread.
