Butternut and Bean Soup

As spring turns to summer, I have to remind myself that the farmers need the rain.  So when it rains, I frown as I can't ride my bike, but smile and make soup.  This soup uses fridge and pantry staples, except the zucchini, which can be substituted with whatever you have - maybe green beans (fresh or frozen), edamame, broccoli or bok choy - whatever you have.  The beans can also vary; you could practically use whatever canned bean you have.  This is fast, flexible and flavorful with oh, so toothy a bite, for a vegetarian meal - don't overcook it!  So satisfying while you watch your wet garden grow.
1 Tbsp butter and 1 Tbsp olive oil
1 leek, cleaned and diced
2 stalks celery, diced
1 jalapeño pepper, minced
2 cloves garlic, sliced
1 small butternut squash, peeled and diced 1/2-inch, about 4 cups
1/2 cup white wine
1 quart stock (vegetable or chicken)
1 can light red kidney beans, drained
1 small or 4-5 baby zucchini, sliced
1 Tbsp pesto
shaved Parmesan cheese

Heat butter and oil in a 2 quart soup pot, and add the leek and celery.  Cook about 5 minutes to begin to soften the veggies.  Add the jalapeño, garlic and butternut squash, and continue cooking another 8-10 minutes.  Add the wine, stock and the beans to the soup and bring to a gentle boil.  Reduce to a simmer and cook for another 10 minutes or so, just until the squash softens, but does not loose its shape.  Add the zucchini and pest and cook another minute.  The zucchini should remain very crisp-tender.

Serve soup in a bowl, topped with shaved Parmesan cheese.  Serves 4.