Summer Vegetable Soup with Zucchini and White Beans

Ingredients

• 1/4 cup extra virgin olive oil
• 2 leeks (white part only, quartered lengthwise and sliced (to make 1-1/2 cups sliced))
• 1/2 cup chopped onion
• 1 fennel bulb (fronds reserved for garnish) (tough outer skin removed, finely chopped or substitute celery)
• 4 carrots (sliced into thin coins (to make 1-1/2 cups sliced))
• 2 garlic cloves (thinly sliced)
• 2 cups cannellini beans (cooked, or 1 drained 15-ounce can)
• Kosher salt
• 6 cups vegetable broth
• 2 small zucchini or summer squash about 1-inch diameter (quartered lengthwise and sliced)
• 1 cup uncooked ditalini or other soup pasta shape
• 1/2 cup Italian parsley leaves
• 1/3 cup basil pesto sauce
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. 1

   Pour the oil in a large saucepan or pot and place over medium heat.

2. 2

   Add the leeks, onion, fennel or celery, and carrot. Cook until the vegetables soften, about 5 minutes, stirring frequently so they don't brown.

3. 3

   Stir in the garlic and cook until fragrant, about 30 seconds. Add the cannellini beans, 6 cups water and 2 teaspoons salt. Bring to a simmer, then adjust the heat to low and continue to simmer for 15 minutes, with the pot partially covered.

4. 4

   Meanwhile, cook the pasta in a separate pot of salted boiling water until al dente. Drain and reserve.

5. 5

   Stir the zucchini into the pot and cook 1 or 2 minutes. Remove the pot from the heat. Stir in the cooked pasta and parsley.

6. 6

   Taste and season with more salt as need. Serve the soup garnished with chopped fresh fennel fronds (optional), a spoonful of pesto and the cheese.