• 19 Ratings

One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.

Martha Stewart Living, April 2005

Gallery

Credit: James Baigrie

Recipe Summary

Servings:
6
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Ingredients

For the Soup
For the Seasoning
For the Pesto

Directions

Instructions Checklist
  • Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.

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  • Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.

  • Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.

  • Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.

  • Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

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Reviews

19 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
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