Summer Garden Soup - Bon Appetit Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
-undrained,
1 medium: Onion, chopped
1 can: , (14 1/2-oz) chicken broth
1 small: Zucchini,
4 ounce: Ham steak, diced
1 small: Yellow crooknock squash,
1 medium: Tomato, seeded and chopped
Freshly ground pepper,
1 tbsp: Prepared pesto sauce,
1 can: , (15-oz) cannellini beans
Additional pesto sauce,
-, (white kidney beans),
Directions:
Heat oil in heavy medium saucepan over medium-low heat. Add onion and
cook until translucent, stirring occasionally, about 8 minutes. Cut
zucchini and squash lengthwise into fourths, then slice. Add to
saucepan and season with pepper. Cook until crisp-tender, stimng
occasionally, about 6 minutes. Remove from heat. Mix in beans with
their juices, broth, ham and tomato. Mix in 1 T pesto. Cool to room
temperature or bring to simmer. Ladle into bowls. Swirl additional
pesto into each bowl and serve.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp
cook until translucent, stirring occasionally, about 8 minutes. Cut
zucchini and squash lengthwise into fourths, then slice. Add to
saucepan and season with pepper. Cook until crisp-tender, stimng
occasionally, about 6 minutes. Remove from heat. Mix in beans with
their juices, broth, ham and tomato. Mix in 1 T pesto. Cool to room
temperature or bring to simmer. Ladle into bowls. Swirl additional
pesto into each bowl and serve.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp