1 c dry kidney beans (I use 2 cans of light red kidneys, drained)
2 qts chicken stock
3 carrots, peeled and sliced
2 potatoes, diced
1/2# green beans, cut in 1" pieces
2 med zucchinis, cut in 1/2" slices
2 leeks or young onions, cut in half lengthwise and sliced in 1/2" pieces
4 tomatoes, peeled and chopped
1/4# fresh shelled peas
If using dried beans cook in chicken stock until tender. If using canned
beans add with the tomatoes. Add carrots, cook a few minutes and then add
the potatoes and continue cooking until just about tender, about 20-30
minutes. Add the zucchini, green beans, and leeks and simmer for 15 minutes.
Add the tomatoes and kidney beans, if using canned, and simmer 10 minutes.
Add the peas and simmer 5 to 10 minutes. Add to each serving 1 TBL pesto and
2 TBL grated parmesan cheese.
I often substitute fresh soy beans, edamame beans, for the peas when they're
in season. If you substitute frozen veggies add them near the end of the
cooking time. I double the batch and freeze it in smaller portions so I can
enjoy it in the winter. I also like it as a cold soup. Hope you think it's
as good as I do.