| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
All newly t, Soups & ste |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Diced carrots |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Finely chopped leeks |
| 1 |
tb |
Olive oil |
| 6 |
c |
Chicken broth |
| 3/4 |
lb |
Red potatoes, diced |
| 1/2 |
lb |
Green beans, cut in half |
| 1 |
|
Tomato, chopped |
| 6 |
oz |
Yellow squash, diced |
| 6 |
oz |
Zucchini squash, diced |
| 3/4 |
ts |
Salt |
| 10 |
tb |
Pesto |
INSTRUCTIONS
Saute carrot, celery and leek in oil in nonstick saucepan until very soft,
8 to 10 minutes (add 1/4 cup water if necessary to prevent sticking). Add
broth and potatoes; simmer until potatoes are almost tender, about 10
minutes.
Add green beans, tomato, squash, zucchini, and salt; cook until tender,
about
10 minutes.
Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each
serving.
Recipe by: 1997 Family Circles' Light & Easy Posted to MC-Recipe Digest V1
#644 by L979@aol.com on Jun 12, 1997
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