- 8
Ingredients
- 1 ⁄2 cup olive oil, divided
- 11 ⁄2 cups chopped onion
- 11 ⁄2 cups chopped celery
- 1 cup sliced leeks
- 8 cups water or vegetable broth
- 1 cup sliced carrots
- 1 turnip, peeled and diced
- 2 teaspoons herbes de provence
- 1 teaspoon salt
- 1 ⁄4 teaspoon freshly ground black pepper
- 1 ⁄2 cup chopped fresh parsley
- 1 ⁄4 cup grated parmesan cheese
- 2 cloves garlic
- 1 tablespoon dried basil
- 1 teaspoon fresh lemon juice
- 2 cans (about 15 ounces each) Great northern beans, rinsed
- and drained
- 1 small zucchini, sliced
- 1 cup sliced fresh spinach
Preparation
Step 1
1 Set KitchenAid® Multi-Cooker to Soup Setting. Add 1⁄4 cup olive oil; heat on Soup/Step 1. Add onion, celery and leeks; cook 10 minutes or until softened, stirring with KitchenAid® Stir Tower set on intermittent 2-minute setting.
2 Press button for Soup/Step 2 and set Stir Tower to intermittent 20-minute setting. Add water, carrots, turnip, herbes de Provence, salt and pepper; cover and bring to a boil. Press button for Soup/Step 3; cook 30 minutes or until vegetables are tender.
3 Meanwhile, place parsley, cheese, remaining 1⁄4 cup olive oil, garlic, basil and lemon juice in KitchenAid® food processor; process until smooth.
4 Add beans, zucchini and spinach to Multi-Cooker; cook, uncovered, until heated through, stirring with Stir Tower set on intermittent 2-minute setting. Press button for Soup/Step 4. Top with pesto just before serving.
Makes 8 to 10 servings