Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes

This recipe contains many ingredients and requires a lot of preparation, but the dicing attachment makes it much easier than dicing

by hand — and we promise the final result is worth it!



1            small leek, washed well and trimmed, white and light

green parts only

1            small celery stalk, trimmed and cut to fit feed tube

6            ounces green beans, trimmed

1            small zucchini, trimmed and

cut to fit feed tube

1            small yellow squash, trimmed and cut to fit feed tube

1/2        small fennel bulb, trimmed, cored and cut to fit feed tube

4            medium carrots, peeled and trimmed to fit feed tube

6            ounces red potatoes

11/2      teaspoons   extra   virgin

olive oil

1            garlic clove, smashed and peeled

¾           teaspoon kosher salt, divided

1/2        teaspoon   freshly  ground black pepper, divided

6            cups chicken or vegetable broth

1            3- to 4-inch parmesan rind

1            can (15 ounces) chickpeas,

drained and rinsed

can (15 ounces) red kidney beans, drained  and  rinsed

cups cooked ditalini pasta, optional


makes about ¾ cup

1            small  garlic  clove

3            cups packed fresh basil leaves

1¼         teaspoons kosher salt

¼            teaspoon freshly ground

black pepper

1/2 to ²∕³ cup extra virgin olive oil


Prepare all ingredients before beginning recipe.

Using the slicing disc first, slice the leek and celery

on setting 5. Reserve together. Adjust slicing disc to

setting 7. Slice green beans. Reserve.

Replace the disc with the dicing grid and blade.

Dice zucchini and yellow squash. Reserve together.

Dice fennel and carrots. Reserve together. Have potatoes

ready to dice.

Put olive oil in a large stockpot over medium heat.

Once the oil is hot, add the reserved leek, celery, carrots,

fennel with the garlic and ¼ teaspoon of salt

and a pinch of the pepper. Sweat until vegetables are

slightly soft, about 10 minutes.

While the vegetables are sweating, dice the potatoes.

Stir into the pot along with the green beans and the

remaining salt and pepper. Stir well.

Add the broth and Parmesan rind. Increase the heat and bring the liquid to a boil. Add the zucchini, squash, chickpeas and beans. Reduce heat to maintain a simmer until all the vegetables are tender, about 20 to 30

minutes. If using the ditalini, stir in during the last 5 to 10 minutes to heat through.

While soup is simmering, prepare the pesto in the small bowl fitted with the small chopping blade: With the food processor running on High, drop the garlic through the small feed tube to finely chop. Scrape down the bowl and add basil, salt and pepper. Pulse to roughly chop, about 5 to 6 times. Run food processor on High and drizzle in oil through the small feed tube. Process until combined, about 1 minute.

Once the soup has simmered and all vegetables are tender, taste and adjust seasoning as desired.

Serve in individual bowls topped with a dollop of pesto.

Pesto is best stirred into soup before eating.


Servings: Makes about 14 cups

Nutritional information per serving

Nutritional information per serving (1 cup):

Calories 115 (18% from fat) • carb. 18g • pro. 6g • fat 2g sat. fat 0g • chol. 0mg • sod. 568mg • calc. 62mg • fiber 4g

Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!