Summer's Bounty Soup With Pasta

Ingredients

• 3 tablespoons olive oil
• 3 leeks, white and light green parts, rinsed and chopped
• 1 pinch saffron thread
• 3 carrots, diced
• 3 potatoes, chopped
• 3 turnips, peeled and diced
• 3 zucchini, sliced into 1/2 inch rounds (or other summer squash)
• 3/4 lb green beans, trimmed and cut into 1-inch lengths
• 2 tomatoes, peeled, seeded and diced
• 2 garlic cloves, minced
• salt
• pepper
• 2 quarts vegetable broth
• 1 cup pasta

For the Pesto

• 3 cups basil leaves, stemmed
• 1 garlic clove, peeled
• 3 tablespoons pine nuts
• 1/2 cup parmigiano-reggiano cheese, grated
• 2 tablespoons parmigiano-reggiano cheese, grated
• 1/2 cup olive oil

Directions

1. 1

   In a large soup pot over medium heat, add the oil.

2. 2

   Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.

3. 3

   Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. Cook for 5 more minutes.

4. 4

   Stir in broth/stock and bring to a boil. Lower the heat to a simmer and cook for 30 more minutes.

5. 5

   While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.

6. 6

   Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. Add cheeses and process until combined.

7. 7

   Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.