I suggest prepping this soup the night before, then you can simply warm and enjoy at dinnertime. Or chop you ingredients for 10 minutes in the morning, so you can quickly cook just before dinner.
Gluten free, use gluten free pasta and bread, or leave off completely.
For vegetarian, the recipe is 100% vegetarian.
- Cook Time
- Prep Time
- 2 tablespoons extra-virgin olive oil
1 leek, white parts only, chopped
3 Roma tomatoes, seeded and diced
- 1 large zucchini, diced
- 6 cups cold water
- 1 large potato, peeled and diced
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
- 1 cup cooked lima beans
1/2 cup cooked pantacce pasta (or another small-cut pasta)
- Coarse salt and freshly ground pepper, to taste
1 rustic bread loaf, to serve
Pistou (French for pesto)
- 3 cloves garlic, peeled
- 1 cup fresh basil leaves
- 1/4 cup Parmesan cheese
- 1/3 cup extra-virgin olive oil
For pistou, place garlic, basil leaves and Parmesan in food processor and pulse. With food processor running, gradually add olive oil until well combined. Set aside.
For soup, in large heavy saucepan, heat olive oil over medium-high heat. Add leeks; cook 5 minutes. Add tomatoes and zucchini; cook 2 minutes. Add water and potatoes; bring to boil. Add green beans and lima beans; lower to simmer and cook 10 minutes or until potatoes are soft. Mix in cooked pasta and half of prepared pistou; cook for 8 minutes. Season with salt and pepper. Ladle into bowls and serve with remaining pistou.