Directions 8 steps | 45 Minutes
Measure and prep all ingredients. In a large ceramic Dutch oven over medium heat, heat the olive oil.
Stir in the onions, leeks, carrots and celery. Season with kosher salt and pepper to taste.
Cook until the vegetables are lightly browned and beginning to soften, 5-6 minutes.
Add the potatoes and cook, stirring occasionally, about 2-3 minutes.
Stir in the chicken broth, tomatoes and a pinch of salt and pepper. Simmer until all the vegetables are tender, about 1 hour.
Stir in the cabbage, zucchini, and beans. Cook for 10 minutes, or until the vegetables are tender.
While the soup is simmering, make the pesto. Finely chop your basil, garlic and pine nuts together with a rocking motion with your knife to avoid bruising the leaves. Place in a small bowl and add the extra-virgin olive oil until the mixture has a wet paste consistency. Stir in the Parmesan cheese and season with kosher salt and freshly ground pepper.
Ladle the soup into bowls and serve with a drizzle of the fresh pesto over the top. Enjoy!
- Canned cannellini beans can be substituted with 1¾ cup of cannellini beans soaked overnight.