News From the Field             

• 1 tbsp. grapeseed oil or other oil of choice for sauteing
• 1 small red onion, diced
• 1 leek, white parts only, cut and thoroughly washed
• 1 stalk celery, cut into 1/4inch pieces
• 5 cups vegetable stock or 3 cups stock/2 cups water
• 1 pinch dried red chili flakes
• 1 medium zucchini, cut into 1/2inch wedges
• 1 cup cherry tomatoes, halved
• 2 cups fresh green beans - tough ends removed and rough chopped into pieces
• 1 15 ounce can cannellini/white beans, rinsed and drained
• fresh ground pepper & salt, to taste
• 1 heaping tsp. per bowl of prepared basil pesto or pesto of your choice 

In a medium sized soup or stock pot with a lid, heat up the oil over medium heat. Add the red onion and saute for 1 to 2 minutes. Add the leeks and celery and saute for 4 to 5 minutes more until they start to soften. Add in the chili flakes and the vegetable stock (or stock/water mix), cover and turn down heat to a low simmer. Cook the broth all together for another 5 minutes or so. Add the zucchini, green beans, tomatoes and white beans. Salt and pepper to taste and simmer (covered) for 10-12 minutes until the veggies are cooked but not mushy. If you like your vegetables less crunchy, simmer for a longer length of time. Ladle into serving bowls and top each bowl with a teaspoon of pesto. Serve immediately.