Rainy Oregon weather often times calls for a nice bowl of soup. And this one is loaded with good stuff. So if you are looking for something healthy and delicious you won't be disappointed.
What You’ll Need:
1 tablespoon olive oil
3/4 cup onion, chopped
3 cups water
2 cups zucchini, diced
1 cup carrot, diced
1 can cannellini beans
3/4 cup celery, diced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
28 ounces canned chopped tomatoes, include liquid
2 garlic, minced
1/2 cup elbow macaroni
What You’ll Do:
Heat oil in a large saucepan over medium-high heat.
Add onion and celery sauté for 4 minutes or until just lightly browned. Then add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally. Add macaroni, cover and cook an additional 10 minutes. Adjust spices to suit your taste.
Serve hot with a dollop of pesto.
Pesto Recipe
What You’ll Need:
3 tablespoons pine nuts
2 cups fresh basil leaves
1 clove garlic
1 pinch sea salt
5 ounces olive oil
What You’ll Do:
While soup is cooking make your pesto. To make the pesto put the pine nuts, basil, garlic and salt into a food processor and blend. Pour in olive oil and blend until smooth.
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