Fish, shrimp, beans and pesto make the most delectable combination in this heavenly bowl of soup that will have you reaching for leftovers. Go ahead, it is comfort food with a conscience packed with three types of lean protein and juicy tomatoes. When basil is in season and my CSA box is full of this aromatic green goodness, I make batches of pesto and freeze tablespoon-size portions using mini-muffin tins. I store them in a freezer-safe container and enjoy during winter months in recipes like this. Don’t have fresh pesto on hand? Store-bought pesto will also work well and taste delicious in this dish.
Summer is not over yet, and I’m not ready to say goodbye to some of my favorite seasonal produce. If you are like me and want to savor these flavors as long as you can, fire up the grill and celebrate these last couple of weeks before we welcome fall. Eggplant is a great match for summer squash stacked between layers of melted fresh mozzarella and homemade pesto. Enjoy as an appetizer or pair with a simple salad and a glass of your favorite white wine for an easy dinner outdoors as you watch the sunset.