Project Description

Recipe Ingredients:

  • 1 can (16 oz.) diced tomatoes, undrained

  • 2 cups coarsely chopped cauliflower (1/2 small head)

  • 1 cup chopped onion (1 medium)

  • 1 cup sliced carrot (1 medium)

  • 1 1/2 cups chopped zucchini (1-2 medium)

  • 3 cups cooked or 2 cans (15 oz. each) kidney beans or blackeyes, drained and rinsed

  • 3 cans (14.5 oz) reduced sodium chicken broth

  • 1 cup uncooked elbow macaroni or small pasta shells

  • Powdered sugar

Pesto Ingredients:

  • 1 cup loosely packed fresh basil leaves OR 1 cup flat (Italian) parsley plus 1 teaspoon dried basil leaves

  • 2 tablespoons olive oil

  • 1 tablespoon water

  • 2 cloves garlic

Instructions

In a 5-6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto. Makes 10 cups. Serves 8.