SPRING VEGETABLE SOUP WITH PESTO

YIELDS

Makes about 10 cups

INGREDIENTS

Pesto:

• Makes about ¾ cup
• 1 small garlic clove
• 4 cups packed fresh basil leaves
• 1¼ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ to ⅔ cup extra virgin olive oil

Soup:

• 6 ounces red potatoes
• 6 ounces green beans, trimmed
• 1 small leek, washed well, white and light green parts only
• 1 small celery stalk, trimmed and cut to fit feed tube
• 2 medium carrots, peeled and trimmed to fit feed tube
• ½ small fennel bulb, trimmed, cored and cut to fit feed tube
• 1 small zucchini, cut to fit feed tube
• 1 small yellow squash, cut to fit feed tube
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, smashed and peeled
• ¾ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 6 cups chicken or vegetable broth, low sodium
• 1 3 to 4-inch Parmesan rind
• 1 can (15 ounces) chickpeas, rinsed and drained
• 2 cups cooked ditalini pasta, optional

NUTRITIONAL INFORMATION

Nutritional analysis per serving (1 cup): Calories 462 (27% from fat) • carb. 74g • pro. 20g • fat 16g • sat. fat 1g • Col. 0mg • sod. 697mg • calc. 430mg • fiber 26g

Vegetarian • Gluten Free

INSTRUCTIONS

1. Make the pesto first.
2. Insert Metal Chopping Blade. Add small garlic clove to the work bowl. Secure the Food Processor Lid. The processor is set to chop for 8 seconds on Speed 12.
3. Add 4 cups packed basil leaves to the work bowl with ½ teaspoon salt and ¼ teaspoon pepper. Pulse to roughly chop, about 5 pulses.
4. With the processor running on Speed 10, slowly add ½ cup olive oil through the feed tube until completely incorporated.
5. Taste. Add additional ½ teaspoon of salt or more if preferred. Remove and reserve.
6. Wash and dry work bowl.
7. Insert Slicing Disc adjusted to 3mm. Secure Food Processor Lid. Slice 6 ounces of green beans on Speed 12.
8. Remove and reserve. Slice the leek. Replace the Slicing Disc with the Dicing Assembly. Dice 1 celery, ½ fennel bulb and 2 carrots using the smallest feed tube.
9. Remove and reserve together, separate from the green beans. Dice 6 ounces red potatoes.
10. Remove and reserve separately in water. Dice zucchini and yellow squash.
11. Remove and reserve together. Insert the Stirring Paddle. Add 2 teaspoons olive oil, 1 smashed garlic clove, reserved leek vegetable mixture with ¼ teaspoon salt and a pinch of pepper.
12. Secure the Cooking Lid. Cooking time will be set for 8 minutes at 285°F on Speed 2.
13. Add the drained potatoes and green beans with an additional ½ teaspoon salt and ¼ teaspoon pepper. The cooking time is set for an additional 2 minutes.
14. Add 6 cups chicken or vegetable broth and Parmesan rind.
15. The cooking time is set to 10 minutes at 250°F on Speed 1.
16. Add the zucchini, squash and drained can of chickpeas. The cooking time is set for 20 minutes at 210°F with no speed.
17. The cooking time is set for an additional 10 minutes at 200ºF.
18. Stir in 2 cups cooked ditalini, if using.
19. Taste and adjust seasoning according to preference.
20. Serve in individual bowls, topped with a dollop of pesto. Pesto is best stirred into soup right before eating.