Title: Vegetable Soup with Pesto Swirl
Categories: All newly t, Soups & ste
Yield: 10 Servings

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

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