INGREDIENTS
1 14.5 ounce can
Cannellini beans, unsalted
1 cup
Carrot
1 cup
Celery
2
Garlic cloves, large
1 cup
Green beans, fresh
5 oz
Lacinato kale
2 cups
Leek
1 cup
Red bell pepper
1 14.5 ounce can
Tomatoes, unsalted
2 cups
Yellow squash
2 cups
Zucchini
8 cups
Chicken stock, unsalted
2 tbsp
Tomato paste
1/4 cup
Pesto, homemade or refrigerated
1/2 cup
Ditalini pasta
1/2 tsp
Black pepper
3/4 tsp
Kosher salt
2 tbsp
Olive oil
2 oz
Parmesan cheese, grated