Ingredients
For the pesto:
- 2 garlic cloves, minced
- ⅓ cup walnuts, toasted
- 1 ounce grated Parmesan Cheese (½ cup)
- 1 cup fresh basil leaves, packed
- ¼ cup extra virgin olive oil or avocado oil
- Salt and black pepper to taste
For the soup:
- 1 Tablespoon extra virgin olive oil or avocado oil
- 1–2 leeks, white and light green parts only, halved lengthwise and sliced ½-inch thick, soaked and rinsed clean
- 2 celery ribs, diced
- 2 carrots, peeled and diced
- 1 fennel bulb, trimmed, quartered, cored, and sliced ½-inch thick
- Salt and black pepper to taste
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 4 cups water
- 1 cup ditalini pasta
- ½ lbs. haricot verts, trimmed and cut into ½-inch pieces
- 1 cup fresh or frozen green peas
- 1 (15-ounce) can cannellini beans
- 1 medium zucchini, halved lengthwise, seeded, and diced
- 1 (14.5 ounce) can diced tomatoes
Instructions
For the pesto: process garlic, walnuts, parmesan, and basil until minced. With processor running, slowly pour in oil until incorporated, scraping down side of bowl as needed. Season with salt and pepper.
For the soup: heat oil in a large dutch oven over medium heat until shimmering. Add leeks, celery, carrots, and fennel. Sauté until softened, 6-8 minutes, season with salt and pepper. Add garlic and sauté until fragrant, 30 seconds. Stir in broth and water and bring to a simmer. Stir in pasta and cook until starting to soften, 4 minutes. Add haricot verts and green peas and simmer for 3 minutes. Add cannellini beans and their liquid, zucchini, and tomatoes. Simmer until pasta is al dente and vegetable are tender, season with salt and pepper. Top each serving with a dollop of pesto.
Notes
Store in an airtight container for up to 1 week.
If freezing for a later date, skip adding the pasta and freeze without it. When ready to enjoy, reheat the soup, add pasta, and cook until al dente.
