Ingredients for Soup:

• Splash of olive oil
• 2 anchovy fillets
• 2 leeks thinly sliced, white and pale green parts
• 1 celery stalk, diced
• Sea salt & freshly ground black pepper
• 1 zucchini squash, sliced & cut into half moons
• 1 yellow squash, sliced and cut into half moons
• 6 cups chicken broth
• one piece of Parmesan rind
• 2 cans of cannellini beans, rinsed and drained

Ingredients for Cornbread Sticks:

• 1 package of your favorite yellow corn bread mix (I use Bob’s Red Mill) + ingredients called for on package directions)
• 1 Tbsp cracked black pepper
• 1/2 cup grated Parmesan cheese
• 1 Tbsp fresh thyme leaves (or 1 tsp dried)

Ingredients for Pistou:

• 1 cup packed fresh basil leaves
• 2 garlic cloves smashed
• 1/4 to 1/2 cup olive oil

Directions:

1. For Soup: Heat olive oil in a large pan over medium high heat & add the anchovies. Use a wooden spoon to stir and cook until the anchovies break up and dissolve.
2. Toss leeks and celery into the pan. Saute for 10 minutes or until vegetables soften and begin to brown. Add a pinch of sea salt & freshly ground black pepper.
3. Add zucchini and yellow squash, chicken broth and Parmesan rind. Bring to a boil. Turn heat to simmer and cook for about 15 minutes. Add beans to pan, stir and turn heat to lowest setting to keep hot while you make cornbread and pistou.
4. For Cornbread: Preheat oven to 400 degrees. Mix cornbread mix according to package directions adding the cracked black pepper, Parmesan and thyme leaves to the batter. Spread batter into a rimmed baking sheet sprayed with vegetable oil spray. Bake for 20 minutes or until golden brown. Remove pan from oven to cool on a wire rack.
5. For Pistou: Put basil leaves and garlic cloves in a food processor and pulse a few times. Drizzle in olive oil just until mixture is a pesto-like consistency. I like a less oily pistou. If you prefer more oil then continue adding until it is to your liking.
6. To: Serve. Cut cornbread into “sticks”. Ladle soup into bowls and add a dollop of the pistou to stir into the soup. Serve remaining pistou on the side. Enjoy.

Teresa Blackburn      www.teresablackburnfoodstying.com    www.foodonfifth.com