- 2 TBSP extra virgin olive oil
- 1 onion diced
- 2 cups leeks, cut lengthwise and thinly sliced
- 2 cloves garlic, finely minced
- 4 medium carrots, peeled and dice about ½ cup
- 1 stalk celery, diced
- 8 cups water
- 2 medium Parmgiano Reggiano cheese rinds **
- 3 teaspoons kosher salt or more to taste
- 5 tomatoes, seeded and finely diced or 1 28 oz can diced tomatoes with juices
- 1 medium zucchini or yellow squash, trimmed and diced
- 1 cup ½ inch long green bean pieces
- Kernals from 2 ears fresh corn
- 1 15 0z can chickpeas or kidney beans drained and rinsed
- 4 0z small shaped pasta such as ditalini cooked
- 1 cup fresh basil
- ¼ cup fresh parsley leaves
- 1 tsp minced garlic
- ½ cup extra virgin olive oil, plus more if needed
- ¼ cup grated Parmigiano Reggiano cheese
Warm olive oil in soup pot over medium heat: add the onion and sauté until golden and soft, 8-10 minutes. Stir occasionally. Add leeks and sauté until soft, 3-4 minutes. Add the garlic and cook until fragrant. About 2 minutes more, stirring constantly. Add carrots, celery, water. Parmesan rinds, and 2 teaspoons salt, and bring to boil. Simmer partially covered, for 10 minutes before adding the tomatoes, zucchini, green beans, corn, and beans. Bring to a boil again and then simmer for an additional 15 minutes.
To make the pesto: place basil, place the basil, parsley, garlic, olive oil and salt in a food processor. Process until smooth. Add Parmesan and process to incorporate.
Adjust seasonings in soup, adding more salt if necessary. Add the cooked pasta. Ladle soup into bowls, add a dollop of about 1 tablespoon pesto to each, and serve immediately.
** If rinds not available, substitute one quart of chicken stock for the water.