Ingredients:

2.5 qts. Water
1# butternut squash, peeled and diced
1# White beans, soaked over night and drained
1 each Bouquet Garni (two sprigs each rosemary, thyme, and bay)
To taste Kosher salt
1# Gold potatoes, peeled and cut into large ½ inch cubes
2 each White onions, diced
2 each Leeks, white parts only, sliced and washed
3 each Tomatoes, diced
1/2 # Carrots, peeled and diced
5 oz. Green beans, trimmed and cut into 1 inch pieces
2 each Zucchini
Hand Full Whole wheat pasta

Basil Pesto

4 each Garlic cloves
Hand Full Basil leaves
2oz. Parmesan
3/4thcup Olive Oil

Puree all components in a food processor.

Directions:

In a stock pot, add beans, squash, and water. Bring to a boil and simmer 30 minutes. Add Potatoes, onions, leeks, tomatoes, and carrots and cook an additional 30 minutes. Add green
beans, zucchini, and pasta and cook an additional 15 minutes. Season with Salt to taste.

Serve in soup terrines with about a tablespoon of pesto on top.