Ingredient:
2 tbsp extra virgin olive oil
1 leek, white and light green parts, sliced thinly
1 shallot, diced
1 carrot, diced
kosher salt
1 tsp tomato paste
2 cloves garlic, minced
10 cups chicken or vegetable stock
1 cup white cannellini beans
2 tomatoes, chopped into small wedges
1 cup zucchini, diced
8 asparagus spears, cut into 1.5 inch pieces on the diagonal
1 cup frozen peas
1 cup sliced mushrooms
Method:
In a large pot, heat the olive oil on medium high heat. Add leek, shallot, carrot, salt and pepper and stir frequently until softened - 5-7 minutes.
Add tomato paste and garlic, stirring for one minute until paste is well mixed with other ingredients.
Add the stock, beans, salt and pepper and bring to a boil. Once boiling, add pasta, turn down heat to medium high and cook for 10 minutes, keeping it at a low boil.
Add the tomatoes, zucchini, asparagus, peas and mushrooms. Cook until tender - approximately 7 minutes.
Stir in the pesto, stirring well for 2 minutes. Serve immediately.
2 tbsp extra virgin olive oil
1 leek, white and light green parts, sliced thinly
1 shallot, diced
1 carrot, diced
kosher salt
1 tsp tomato paste
2 cloves garlic, minced
10 cups chicken or vegetable stock
1 cup white cannellini beans
2 tomatoes, chopped into small wedges
1 cup zucchini, diced
8 asparagus spears, cut into 1.5 inch pieces on the diagonal
1 cup frozen peas
1 cup sliced mushrooms
Method:
In a large pot, heat the olive oil on medium high heat. Add leek, shallot, carrot, salt and pepper and stir frequently until softened - 5-7 minutes.
Add tomato paste and garlic, stirring for one minute until paste is well mixed with other ingredients.
Add the stock, beans, salt and pepper and bring to a boil. Once boiling, add pasta, turn down heat to medium high and cook for 10 minutes, keeping it at a low boil.
Add the tomatoes, zucchini, asparagus, peas and mushrooms. Cook until tender - approximately 7 minutes.
Stir in the pesto, stirring well for 2 minutes. Serve immediately.
