Recipes

[DiAnne]

It is definitely still soup weather up here! Made this today.

1 T olive oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
3 cloves minced garlic
2 cups peeled and chopped Yukon Gold potatoes
6 cups vegetable broth
1 t oregano
1 can (14 oz) diced tomatoes with juice
1 can (14 oz) small white beans, rinsed and drained
1 cup ditalini pasta
2 cups chopped zucchini
3/4 cup pesto (I used the jarred from Trader Joes)

Heat oil over med heat. Add onions, carrots, and celery. Saute 4 minutes. Add garlic, saute 1 minute. Add potatoes, 6 cups vegetable broth, oregano and tomatoes. Bring to boil - reduce heat and simmer until potatoes are tender.

Stir in beans, pasta and zucchini - simmer until pasta tender. Stir in pesto. Season to taste with salt and pepper.

I serve this with some fresh grated parm over the top.