Instructions: NOTES: This light but satisfying soup tastes best when made with young zucchini and other summer produce at their peak of flavor. For a richer soup, stir pesto into each bowlful.

DIRECTIONS: Heat oil in stockpot. Add onion; saute over medium heat until onion is soft.

Add potato, green beans, zucchini, celery leaves, tomato, navy beans, saffron, pepper and stock. Bring to a boil. Reduce heat. Cover and simmer 35 minutes, stirring occasionally.

Stir in tomato paste. Season to taste with salt. Let stand, covered, 5 minutes before serving.

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