Nine Vegetables Summer Soup With Sun-Dried Tomato Pesto

This summer soup is loaded with vegetables, nine to be exact, plus haricot and broken fettuccine.  An excellent chicken stock provides the seasoning, and a sun-dried tomato pesto makes every bite just pop right in your mouth.  Serves 10-12.



The Recipe

Ingredients for the nine vegetable soup:

  • 1 tablespoon vegetable oil

  • 2 medium or 1 large yellow onion, coarsely chopped

  • 2 large garlic cloves, smashed and finely chopped

  • 1 - 16 oz whole tomatoes, drained and chopped

  • 1-1/2 quarts chicken or vegetable stock (The stock is the seasoning for this soup. So be sure to use an excellent stock or make your own.)

  • 4 carrots, thinly sliced

  • 2 white potatoes, diced

  • 4 leeks (white parts only), thinly sliced

  • 2 large stalks celery with leaves, thinly sliced

  • 2 cups (10 oz) sliced green beans

  • 1 medium zucchini, cut into 1/2 inches

  • 3/4 cup broken spaghetti or fettuccine (about 2-1/2 inches)

  • 1 cup dried navy beans, soaked and then cooked until tender and drained.

Ingredients for sun-dried tomato pesto

  • 3 garlic cloves

  • 2 cups fresh basil leaves

  • 1/2 cup freshly grated Parmesan cheese

  • 1/3 cup pine nuts

  • 1/2 cup extra virgin olive oil (or 2 tablespoons olive oil if you choose the option to add the hot soup liquid)

  • 1/4 cup hot soup liquid (Optional! Note to reduce olive oil when using this method)

  • 1/2 cup sun-dried tomatoes, chopped

  • Salt and fresh ground pepper to taste

Preparations for the soup:

Pour vegetable oil in a frying pan to a moderate heat.   Add onions, stir and cook for about one minute.  Add garlic, stir and cook for another minute.  Add tomatoes, cook and stir for about 8 minutes.

In a soup pot, bring stock to a boil.  Add carrots, potatoes, leeks, celery and the onion and tomato mixture.  Simmer for 15 minutes.  Add green beans and fettuccine.  Continue to simmer for about 5 minutes.  Then add zucchini and simmer until slightly tender (about 3-5 minutes). Take care not to overcook the zucchini or you will have mushy zucchini!

Preparation for the sun-dried tomato pesto (options also listed):  

In a food processor, add all ingredients, except the sun-dried tomatoes, and blend until smooth.  Add the sun-dried tomatoes.  Adding the sun-dried tomatoes at the end makes the pesto chunky with bits of the tomatoes.  If a totally smooth pesto is desired, add the sun-dried tomatoes at the step for blending.

For a quick pesto sauce, you can of course purchase from such places as Costco.  In which case, just add the sun-dried tomatoes.