|
Ingredients
1 cup chopped thoroughly washed leeks (white portion and some green)
1/2 cup each sliced carrot, celery, green
beans, and zucchini
3 ounces diced pared all-purpose potato
3/4 ounce uncooked thin spaghetti or
vermicelli, broken into pieces
1 tbsp plus 1 tsp olive or vegetable oil,
divided
2 small garlic cloves, minced, divided
2 cups each canned crushed tomatoes and
water
2 tbsp tomato paste, divided
1 ounce grated Parmesan cheese, divided
1/4 cup fresh basil or 1 tbsp basil
leaves
Dash each salt and pepper
14 ounces rinsed drained canned red
kidney beans
Method
-
In 4-quart microwave casserole combine
leeks, carrot, celery, green beans, zucchini, potato, pasta, 2 tsp oil,
and half of the minced garlic.
-
Cover with vented plastic wrap and
microwave on High (100%) for 4 minutes, stirring once halfway through
cooking.
-
Stir in tomatoes, water, and 1 tbsp
tomato paste and microwave on High for 16 minutes, stirring every 5
minutes through cooking.
-
While soup is cooking prepare pesto
topping.
-
In wok bowl of food processor combine
1/2-ounce Parmesan cheese, the basil, salt and pepper, the remaining 2
teaspoons oil, the remaining garlic, and the remaining tablespoon
tomato paste and process until smooth, set aside.
-
Add beans to soup and stir to combine;
re-cover with vented plastic wrap and microwave on High for 1 minutes,
until thoroughly heated.
-
To serve, divide soup into 4 soups bowls
and top each portion with 1/4 of the pesto topping and remaining
Parmesan cheese.
-
MAKES 4 SERVINGS, ABOUT 1 3/4 CUPS EACH.
|