Root Vegetable Soup with Parsley Pesto

By amt2mf

Servings Per Recipe 4, cal. (kcal) 437, Fat, total (g) 21, chol. (mg) 20, sat. fat (g) 6, carb. (g) 53, Monosaturated fat (g) 9, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 10, sugar (g) 11, pro. (g) 12, vit. A (IU) 1520, vit. C (mg) 54, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 95, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1207, Potassium (mg) 899, calcium (mg) 171, iron (mg) 3, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Parsley Pesto:
• 2 tablespoons butter
• 8 cloves garlic, peeled
• 5 cups peeled and coarsely chopped root vegetables such as golden beets, Yukon gold potatoes, rutabagas, celery roots, parsnips and/or carrots
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 , 14 1/2 ounce cans reduced-sodium beef broth
• 2 - 3 teaspoons prepared horseradish
• 1 Recipe Parsley Pesto or purchased pesto
• 4 ciabatta rolls, split and toasted
• 1 cup coarsely chopped fresh flat-leaf Italian Parsley
• 1/4 cup toasted pine nuts
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 2 - 3 tablespoons olive oil

Details

Preparation time 25mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

1. In a Dutch oven melt butter over medium-high heat. Add garlic cloves, chopped root vegetables, onion, and 1/2 tsp. each salt and pepper. Cook about 10 minutes or until vegetables are golden brown, stirring occasionally. Add broth; cover and simmer for 10 minutes.
2. Stir in horseradish. Cook, uncovered, for 10 minutes more. Season to taste with salt and pepper.
3. Meanwhile, spread a small spoonful of the Parsley Pesto on the cut sides of the toasted ciabatta roll halves. Place rolls on a baking sheet, cut sides up. Broil 4 to 5 inches from heat about 1 minute or until pesto is heated through. Drizzle any remaining pesto into the soup.

Parsley Pesto:
1. In a food processor combine flat-leaf Italian parsley, toasted pine nuts, grated Parmesan cheese, and garlic. Process until finely chopped.
2. Gradually add 2 to 3 Tbsp. olive oil until desired consistency.