Serves 8 to 10
This soup is based on the classic Provencal Coupe au Pistou. Bright summer vegetables combine in light soup, garnished with a swirl of basil pesto purée.
1. For soup: In medium saucepan, combine cannellini beans, bay leaves, 2 crushed garlic cloves, and 8 cups water. Bring to a simmer; let cook, partially covered, for 50 minutes until beans are tender. Strain; reserving broth and beans separately. Combine bean broth and chicken broth; add water to equal 10 cups.
2. Warm oil in large saucepan or soup pot over medium heat. Add leeks, carrots, potatoes, and remaining 4 cloves garlic, chopped. Cook 15 minutes, stirring often. Add reserved broth and water; bring to a simmer. Cook 30 minutes, stirring occasionally. Add zucchini; cook 20 minutes, stirring occasionally. Add cannellini beans, tomatoes, and green beans; cook 10 minutes until vegetables are tender and soup is warmed through. 3. For basil pesto purée: In blender or food processor, purée garlic, nuts, and a sprinkle of salt until finely chopped. Add basil and oil; blend until smooth. Add cheese and blend until combined. Taste and add salt if needed. 4. Serve warm soup garnished with a dollop of basil pesto puree. Season to taste with salt and pepper. Tip
You'll have leftover basil pesto purée. Refrigerate, tightly covered, and use as a pasta sauce.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."