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Winter Vegetable And Bean Soup With Pesto


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Winter Vegetable And Bean Soup With Pesto 0 Picture


  • 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


Servings 4


Step 1

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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