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extra-virgin olive oil carrots onion garlic tomato paste kosher salt green zucchini white beans Pasta store-bought pesto Parmesan cheese
Viewed: 91 - Published at: 2 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 2 carrots, halved lengthwise and thinly sliced
- 1 medium onion, chopped
- 2 to 3 cloves garlic, chopped
- 2 tablespoons tomato paste
- Kosher salt and freshly ground pepper
- 1/4 pound green or yellow wax beans
- 1 small zucchini or yellow summer squash
- 1 15 -ounce can white beans or chickpeas, drained and rinsed
- 1/2 cup broken spaghetti or other small pasta
- 3/4 cup store-bought pesto
- Grated parmesan cheese and crusty bread, for serving (optional)
Method
- Heat the olive oil in a large pot over medium-high heat.
- Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes.
- Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute.
- Add 7 cups water, cover and bring to a boil.
- Uncover, reduce the heat and simmer 5 minutes.
- Season with salt and pepper.
- Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces.
- Stir into the prepared broth along with the beans and spaghetti.
- Simmer until the pasta is al dente, about 10 minutes.
- When ready to serve, whisk 1/3 cup pesto into the soup.
- Ladle into bowls and top with the remaining pesto.
- Sprinkle with parmesan and serve with bread, if desired.
- Per serving: Calories 479; Fat 30 g (Saturated 7 g); Cholesterol 15 mg; Sodium 1,922 mg; Carbohydrate 39 g; Fiber 9 g; Protein 17 g
- Photograph by Antonis Achilleos
