Ingredients:
3 Tablespoons Olive Oil
3 Cups Chopped Carrots
3 Cups Chopped Celery
3 Cups Chopped Onion
4 Garlic Cloves, Minced
4 Cups Chopped Greens (See note above)
3 Cups Cherry Tomatoes, Halved
3 Cups Chopped Zucchini
1/3 Cups Chopped Parsley
5 Tablespoons Finely Chopped Basil
2 Teaspoons Dried Oregano
Salt & Pepper
2 Bouillon Cubes (Chicken or Vegetable)
2 Cups Cooked Small White Beans, Drained
Celery Pesto:
2 Cups Celery Leaves
1 Large Garlic Clove
1/3 Cup Lightly Toasted Pine Nuts
1 Teaspoon Lemon Zest
Salt & Pepper
Extra Virgin Olive OIl
To Serve:
Sliced Crusty Italian Bread (1 Per Serving)
Extra Virgin Olive OIl
Directions:
Heat the olive oil in a large stock pot and
add the carrots, celery, onion, and garlic, and cook over medium heat
for 5 minutes, stirring often.
Add the greens, tomatoes, zucchini, parsley, basil, oregano, salt and
pepper, and bouillon cubes, and cover with water by 1-inch.
Bring to a boil, then reduce the heat to a simmer, and cook for 90 minutes or until the vegetables are soft.
Add the cooked beans and mix well.
Taste, and adjust seasonings as needed, then let cool to room temperature.
While the soup is simmering make the pesto by adding the celery, garlic,
pine nuts, lemon, salt and pepper into a food processor.
Pulse until well blended, then slowly drizzle in enough olive oil to make a thick paste, pulsing frequently.
Taste the pesto, and adjust seasonings as needed.
Lightly grill the bread slices, then place in the bottom of soup bowls.
Spoon the soup over the bread, then add a scoop of the celery pesto and a drizzle of extra virgin olive oil.
Serve immediately.
