1poundyellow crookneck squash or zucchinicut into 1/2-inch chunks
1large red bell pepperseeded and cut into 1/2-inch pieces
1package frozen tiny peas
Salt and peppers
Elaboración paso a paso
Cut off and discard root ends and green tops of leeks. Discard coarse outer leaves. Split leeks in half length-wise and rinse well; thinly slice crosswise.
Combine leeks, broth, carrots, and celery in an 8- to 10-quart pan. Bring to a boil over high heat; reduce heat, cover, and simmer for 8-10 minutes.
Stir in beans, squash, pasta, and bell pepper; cover and simmer just until pasta is tender to bite (about 8-10 minutes).
Add peas and bring to a boil. Stir 1/2 cup of the Pesto into soup. Serve hot or a room temperature. If made ahead, let cool and then cover and refrigerated for up to a day; bring to room temperature or reheat before serving.
Garnish with basil. Offer salt, pepper, and remaining Pesto to add to taste. Make 10 servings.