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Hearty Pesto Sauce Soup
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 |
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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.
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