Today was a rainy day and since I had this recipe on my kitchen workbench, I decided to try it. It is easy to prepare and a delicious combination of veggies.

4 Tbsp. OLIVE OIL
1 ONION, finely chopped
2 CARROTS, chopped
1 CELERY STALK, thinly sliced
1 LEEK, halved lengthwise and sliced
8 oz.BUTTERNUT SQUASH, peeled and cubed
1 small FENNEL BULB, sliced
1 POTATO (about 6 oz.) peeled and cubed
SALT and PEPPER, to taste
6-8 c. VEGETABLE or CHICKEN BROTH
14 oz. can CANNELLINI BEANS
1 small jar BASIL PESTO
PARMESAN CHEESE, grated (optional)

Heat the oil in a large, heavy saucepan. Add the onion and carrot and sauté for 5 minutes.
Add the other vegetables, season with salt and pepper and sauté for 10 minutes.
Pour in the broth and simmer for 5 minutes.
Drain and rinse the beans. Add and cook for 5 minutes.

Serve individual bowls of soup with a dollop of the jarred pesto to be stirred into the soup by each diner and serve additional pesto alongside.
Sprinkle with Parmesan cheese if desired.