Quick Summer Squash Soup With Pesto

Quick Summer Squash Soup With Pesto

Ingredients:
2 tablespoons olive oil
1 large sweet onion, chopped
2 small zucchini, diced
2 small yellow crookneck squash, diced
3 cans (15 ounces each) cannellini beans, undrained
4 cups Basic Chicken Stock or low-sodium store-bought
2 medium tomatoes, chopped

Directions:
Basil Pesto (recipe follows) or store-bought
½ cup light sour cream
HEAT the oil in a large heavy soup pot over medium heat. Add the onion and cook until
translucent, about 8 minutes. Add the zucchini and yellow squash and cook, stirring
occasionally, until crisp-tender, about 10 minutes. Add the beans (and their liquid),
stock, and tomatoes and bring to a simmer. Cook until heated through. Serve with a
dollop of pesto and sour cream in each bowl.
BASIL PESTO
IN A FOOD PROCESSOR, combine 1 cup tightly packed fresh basil leaves, 1⁄ cup grated Parmesan
3
cheese, and 3 tablespoons olive oil. Pulse until the basil is finely chopped. Add 3 tablespoons lemon juice and
process until smooth.
Makes 1 scant cup
Quick Summer Squash Soup with Pesto & Kale Crostini
bread
KALE CROSTINI
SAUTÉED KALE MAKES A TASTY TOPPING FOR CROSTINI. THE KALE CAN BE COOKED A DAY
AHEAD AND STORED IN THE REFRIGERATOR IN A CONTAINER WITH A TIGHT-FITTING LID.
REWARM IN A SKILLET OVER MEDIUM HEAT UNTIL HEATED THROUGH.
Makes 4 servings