Preparation

1. 1. Prepare all ingredients before beginning
2. recipe. Using the slicing disc first, slice
3. the leek and celery on setting 5. Reserve
4. together. Adjust slicing disc to setting 7.
5. Slice green beans. Reserve.
6. 2. Replace the disc with the dicing grid and
7. disc. Dice zucchini and yellow squash.
8. Reserve together. Dice fennel and carrots.
9. Reserve together. Have potatoes ready to
10. dice.
11. 3. Put olive oil in a large stockpot over medium
12. heat. Once the oil is hot, add the reserved
13. leek, celery, fennel, carrots with the smashed
14. garlic and ¼ teaspoon of salt and a pinch
15. of the pepper. Sweat until vegetables are
16. slightly soft, about 10 minutes.
17. 4. While the vegetables are sweating, dice the
18. potatoes. Stir into the pot along with thegreen beans and the remaining salt and
19. pepper. Stir well.
20. 5. Add the broth and Parmesan rind. Increase
21. the heat and bring the liquid to a boil. Add
22. the zucchini, squash, chickpeas and beans.
23. Reduce heat to maintain a simmer until all
24. the vegetables are tender, about 20 to 30
25. minutes. If using the ditalini, stir in during the
26. last 5 to 10 minutes to heat through.
27. 6. While soup is simmering, prepare the
28. pesto in the small bowl fitted with the small
29. chopping blade: With the food processor
30. running on High, drop the garlic through the
31. small feed tube to finely chop. Scrape down
32. the bowl and add basil, salt and pepper.
33. Pulse to roughly chop, about 5 to 6 times.
34. Run food processor on High and drizzle in
35. oil through the small feed tube. Process until
36. combined, about 1 minute.
37. 7. Once the soup has simmered and all
38. vegetables are tender, taste and adjust
39. seasoning as desired.
40. 8. Serve in individual bowls topped with a
41. dollop of pesto. Pesto is best stirred into
42. soup before eating.