• Step 1

  Trim leek roots and dark green ends; discard. Slice each leek in half lengthwise; cut crosswise into 2-inch pieces. Add to bowl of cold water; stir leeks to loosen any dirt. Remove with slotted spoon; drain.

• Step 2

  Heat olive oil and pancetta in large stockpot on MED. Cook, stirring occasionally, 6-8 min, until crisp. Add garlic and leeks; stir to combine. Reduce heat to LOW. Cook, 10 min, stirring occasionally, until leeks soften.

• Step 3

  Add potatoes and beef broth; stir to combine. Increase heat to HIGH; bring to simmer. Reduce heat to LOW. Cook, about 15 min, until potatoes are tender. Stir in broth concentrate. Add zucchini, squash, pasta and beans; season with salt and pepper. Simmer, about 20 min, until pasta is al dente.

• Step 4

  Place a layer of uncooked tomatoes in bottom of a soup bowl. Pour soup over tomatoes; garnish with cheese shavings. Optional: Top with pesto.

• If preparing ahead, toss potatoes in water so they do not get brown. If cooking ahead, prepare all but the pasta - just cook and add it into the soup the day you are serving. • Short on time? Substitute Italian Classics Basil Pesto Sauce for the Basil and Garlic Sauce.

Note: When servings & ingredients are modified, nutrition & directions may vary.