Instructions: In a heavy saucepan (3 quart), saute onion in oil with pinch of salt for 2 minutes. Add remaining vegetables plus sage and cook for 10 minutes more over medium heat. You may add a tablespoon of water if needed.

Add beans and 5 cups of water, bring to a boil over high heat. Cover and gently simmer 20 to 30 minutes or until squash falls apart when pressed with a spoon. Season with salt and pepper.

Meanwhile, wash and dry parsley, mince garlic, then combine pesto ingredients in a blender or processor. Puree and check for seasoning. Serve one tablespoon of pesto over each bowl of soup.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.