*  Exported from  MasterCook  *
 
                      Vegetable Soup with Pesto Swirl
 
 Recipe By     : 1997 Family Circles' Light & Easy
 Serving Size  : 10   Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           diced carrots
      1/2  cup           diced celery
      1/2  cup           finely chopped leeks
    1      tablespoon    olive oil
    6      cups          chicken broth
      3/4  pound         red potatoes -- diced
      1/2  pound         green beans -- cut in half
    1                    tomato -- chopped
    6      ounces        yellow squash -- diced
    6      ounces        zucchini squash -- diced
      3/4  teaspoon      salt
   10      tablespoons   pesto
 
 Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8
 to 10 minutes (add 1/4 cup water if necessary to prevent sticking).  Add
 broth and potatoes; simmer until potatoes are almost tender, about 10
 minutes.
 
 Add green beans, tomato, squash, zucchini, and salt; cook until tender, about
 10 minutes.
 
 Ladle soup into 10 soup bowls.  Swirl 1 tablespoon of the pesto into each
 serving.
 
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