Winter Vegetable And Bean Soup With Pesto

Winter Vegetable And Bean Soup With Pesto
Winter Vegetable And Bean Soup With Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • PESTO:

  • 2

    cups fresh basil leaves - (packed)

  • 1/2

    cup drained canned diced tomatoes

  • 3

    tablespoons freshly-grated Parmesan cheese

  • 2

    tablespoons extra-virgin olive oil

  • 3

    garlic cloves peeled

  • Salt to taste

  • Freshly-ground black pepper to taste

  • SOUP:

  • 2

    large leeks, white and pale green parts only chopped

  • 2

    medium carrots peeled, diced

  • 1

    white-skinned potato - (6 oz) peeled, diced

  • 3

    tablespoons water

  • 8

    cups canned vegetable broth

  • 1/2

    cup orzo (rice-shaped pasta)

  • 6

    ounces green beans trimmed, and cut into 1/2" pieces

  • 15

    ounces canned cannellini (white kidney beans) rinsed, drained

  • 1/4

    teaspoon dried crushed red pepper

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons freshly-grated Parmesan cheese

Directions

For pesto: Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.) For soup: Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper. Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese. This recipe yields 4 servings. Per serving: calories, 353; total fat, 12 g; saturated fat, 2 g; cholesterol, 6 mg.

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