White Bean and Pumpkin Bisque with Sage Pesto

By KrissyW330

Robin Bashinsky, Cooking Light

NOVEMBER 2013

Ingredients

• 1 tablespoon butter
• 1 cup chopped onion
• 2 tablespoons chopped fresh sage, divided
• 5 garlic cloves, crushed
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 2 1/2 cups unsalted chicken stock (such as Swanson)
• 1 cup canned cannellini beans, rinsed and drained
• 1 (15-ounce) can pumpkin puree
• 1 cup 2% reduced-fat milk
• 3/4 teaspoon kosher salt
• 2 tablespoons cider vinegar
• 1 cup baby spinach
• 1 cup basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons grated fresh Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons water

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Melt butter in a large saucepan over medium-high heat. Add onion, 1 tablespoon sage, and garlic to pan; sauté 4 minutes or until lightly browned. Add pepper and cumin; sauté 1 minute. Stir in 1/2 cup stock; cook 1 minute, scraping pan to loosen browned bits. Combine onion mixture, remaining 2 cups stock, beans, and pumpkin in a blender; process until smooth. Return stock mixture to pan. Stir in milk and salt. Bring to a simmer; cook 5 minutes, stirring occasionally. Stir in vinegar.

2. Combine remaining 1 tablespoon sage, spinach, and remaining ingredients in a mini food processor; process until smooth. Ladle about 2/3 cup bisque into each of 8 bowls; top each serving with 2 teaspoons pesto.