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Hearty Pesto Sauce Soup




Source of Recipe


Internet


List of Ingredients




2 large leeks (1 1/4 lb.)
3 quarts of regular strength chicken broth
2 large carrots, peeled and cut into 1/2 inch cubes
3 large stalks of celery, sliced thin
Two 15 ounce cans of cannellini white kidney beans, drained
2 cups, about 4 ounces of dry elbow macaroni
One pound of yellow squash or yellow zucchini, ends trimmed cut into 1/2 inch pieces
One pound of red bell peppers, stemmed, seeded and cut into 1/2 inch pieces
One 1 pound package of frozen petite peas
Salt and pepper

Trim root ends and green tops off leeks. Split leeks in half lengthwise and rinse thoroughly. Thinly slice leeks crosswise. In an 8 to 10 quart pan combine leeks, broth, carrots, and celery. Bring to a boil. Cover and simmer ten minutes with the rest of the ingredients.




Recipe