- 6
Ingredients
- Pesto:
- 1 1/2 teaspoons pine nuts
- 1 garlic clove, peeled
- 2 teaspoons olive oil
- 1 cup fresh basil leaves
- 2 tablespoons fresh grated Parmesan cheese
- Dash of salt
- Soup:
- 3 cups fresh cranberry beans
- 2 teaspoons olive oil
- 1 cup thinly sliced leek (about 1 large)
- 1/2 cup diced carrot
- 1 garlic clove, minced
- 4 cups water
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
To prepare pesto, drop pine nuts and garlic clove through food chute with food processor on; process until minced. Add 2 teaspoons oil; pulse 3 times or until combined. Add basil leaves, cheese, and dash of salt; process 30 seconds or until finely minced, scraping sides of bowl once. Set aside.
To prepare soup, sort and wash beans; set aside. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Add leek, carrot, and 1 minced garlic clove to pan; sauté 4 minutes or until leek is tender. Add 4 cups water and cranberry beans; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until beans are tender.
Add zucchini, squash, and tomatoes to pan; simmer, uncovered, 10 minutes or until vegetables are tender.
Stir in 1/2 teaspoon salt and pepper. Ladle 1 1/4 cups soup into each of 6 bowls; top each serving with 1 1/4 teaspoons pesto.
195 cal, 30g carb, 11.3g fiber, 325mg sodium