4.8
(8)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally (do not brown). Add tomato paste; cook 2 minutes, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.
Step 2
Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, salt, and black pepper to pan. Increase heat to medium; cook 10 minutes. Stir in kale; cook 2 minutes. Place 2 cups soup in each of 8 bowls, or follow freezing instructions. Top each serving with 1 1/2 teaspoons pesto and 1 tablespoon Parmesan cheese.
Step 3
How-To
Step 4
FREEZE: Cool soup completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months.
Step 5
THAW: Microwave soup in bag at MEDIUM (50% power) 5 minutes or until pliable.
Step 6
REHEAT: Pour soup into a large Dutch oven. Cook over medium heat, partially covered, 20 minutes or until thoroughly heated. Serve with pesto and Parmesan cheese.
Your folders
simplyrecipes.com
Your folders
foodnetwork.com
4.6
(34)
15 minutes
Your folders
foodandjourneys.net
45 minutes
Your folders
cooking.nytimes.com
4.0
(9)
Your folders
culinaryhill.com
40 minutes
Your folders
recipes.instantpot.com
5.0
(3)
1 hours
Your folders
foodnetwork.com
4.8
(202)
30 minutes
Your folders
skinnytaste.com
4.9
(78)
45 minutes
Your folders
skinnytaste.com
Your folders
jamieoliver.com
Your folders
womensweeklyfood.com.au
35 minutes
Your folders
jamieoliver.com
Your folders
loveandlemons.com
5.0
(47)
30 minutes
Your folders
loveandlemons.com
Your folders
taste.com.au
4.8
(135)
45 minutes
Your folders
recipetineats.com
5.0
(37)
45 minutes
Your folders
iamhomesteader.com
45 minutes
Your folders
thecozycook.com
5.0
(9)
35 minutes
Your folders
homecookingadventure.com
5.0
(1)
120 minutes