Cranberry Bean-Vegetable Soup with Pesto

By dashy_65

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

Details

Servings 6
Adapted from find.myrecipes.com

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