Bean Soup Provençale

By carvalhohm

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

Details

Servings 8
Adapted from kitchenaid.com

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