Provençal Vegetable Soup

It’s been a rough year.  I couldn’t be more thrilled that soup season is here. Made this light and fresh soup for my mom yesterday. We enjoyed a bowl and I packed some up for her to take home, too. It literally tastes healthy, it’s crazy. This is like the French version of a minestrone and the pesto you add at the end makes it super flavorful.

INGREDIENTS

1 Tbsp extra-virgin olive oil
2 leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly
2 celery ribs, cut into 1/2-inch pieces
3 carrot, peeled and sliced 1/4 inch thick
Salt and pepper
4 garlic cloves, minced
4 cups vegetable broth
3 cups water
½ cup orecchiette or other short pasta
8 ounces haricots verts (or green beans), trimmed and cut into 1/2-inch lengths
1 (15-ounce) can cannellini beans with liquid
1 zucchini, halved lengthwise, seeded, and cut into 1/4-inch pieces
1/2 pkg grape tomatoes, sliced in quarters
1 container store bought pesto (get Rana brand, it’s the best and it comes in a tub in the produce section)

DIRECTIONS

• Heat oil in large Dutch oven over medium heat until shimmering.

• Add leek, celery, carrot, and 1/2 teaspoon salt and cook until vegetables are softened, 8 to 10 minutes.

• Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer.

• Stir in pasta and simmer until slightly softened, about 5 minutes. Stir in haricots verts and simmer until bright green but still crunchy, 3 to 5 minutes.

• Stir in cannellini beans and their liquid, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper to taste.

• Serve, topping individual portions with generous tablespoon pesto.