By KC in the Kitchen
This soup is served all winter long in the south of France and every cook has their own special version. Here's mine; it is my family's favorite!
Ingredients for the Soup:
2 leeks, white and light green part only
8 oz fresh green beans
4 Tbsp olive oil
4 celery stalks
1 tsp salt
½ Tbsp pepper
2 cup canned diced tomato
4 cup chicken or vegetable stock
2 cup canned white beans, drained and rinsed
¼ cup parmesan cheese
Chop onions and leeks into small pieces of equal size.
Warm olive oil in a large stock pot over medium low heat.
Sweat the onions and leeks for 10 minutes until onions are translucent and leeks are tender.
Chop zucchini, carrots and celery into quarter inch pieces, cut the green beans into pea sized pieces.
Add to the onions along with salt and pepper.
Cover and sweat down for 15 minutes.
Add tomatoes and chicken stock; cover and simmer for 30 minutes.
Add the white beans and simmer for 10 minutes.
Ingredients for the Pesto:
1 cup loosely packed fresh basil leaf
½ cup olive oil
2 cloves garlic
2 Tbsp pine nuts
Pulse blend the basil, garlic Parmesan, pine nuts and ¼ C. olive oil
Drizzle more olive oil as needed while pulse blending until you have a soft paste
Stir pesto into the soup and serve with extra grated Parmesan or put the pesto in a bowl and have everyone add their own.
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