By Brenda Langton
1 onion, diced
4 – 6 cloves garlic, minced
1 cup butternut squash, peeled and cubed
1 sweet red bell pepper, diced
1 zucchini or summer squash, diced
1 cup green beans, cut into 1-inch pieces
1 11 oz. can diced tomatoes (or fresh, of course!)
1 can cannellini beans
1 Tbsp olive oil
- 2 cups basil (feel free to substitute arugula, spinach or parsley)
- 4 cloves garlic
- 2 Tbsp. pine nuts (try pistachios, walnuts, almonds or sunflower seeds, too)
- ½ cup parmesan
- 2 Tbsp. pecorino romano
- ½ cup olive oil
- 1 tsp. salt
Make a simple stock with onion, carrot and celery.
In a soup pan, heat olive oil and sauté onions and garlic for a few minutes.
Add squash, peppers, green beans and zucchini. Continue cooking for about 5 minutes.
Add tomatoes, cannellini beans and stock.
Bring this to a boil and simmer over low heat only until vegetables are just tender. This should take about another 5 minutes.
Season lightly with salt and pepper, keeping in mine you will top this with pesto.
In a blender, puree all ingredients except the cheese.
Stir in hand grated cheese at the end for a nicer texture.