Cranberry Bean-Vegetable Soup with Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A quick, homemade pesto adds zip to this wholesome soup. Serve with toasted baguette slices. Ingredients:
1 1/2 teaspoons pine nuts |
1 garlic clove, peeled |
2 teaspoons olive oil |
1 cup fresh basil leaves |
2 tablespoons fresh grated parmesan cheese |
dash of salt |
3 cups fresh cranberry beans |
2 teaspoons olive oil |
1 cup thinly sliced leek (about 1 large) |
1/2 cup diced carrot |
1 garlic clove, minced |
4 cups water |
1 cup diced zucchini |
1 cup diced yellow squash |
1 (14.5-ounce) can diced tomatoes, undrained |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. To prepare pesto, drop pine nuts and garlic clove through food chute with food processor on; process until minced. Add 2 teaspoons oil; pulse 3 times or until combined. Add basil leaves, cheese, and dash of salt; process 30 seconds or until finely minced, scraping sides of bowl once. Set aside.
2. To prepare soup, sort and wash beans; set aside. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Add leek, carrot, and 1 minced garlic clove to pan; sauté 4 minutes or until leek is tender. Add 4 cups water and cranberry beans; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until beans are tender.
3. Add zucchini, squash, and tomatoes to pan; simmer, uncovered, 10 minutes or until vegetables are tender.
4. Stir in 1/2 teaspoon salt and pepper. Ladle 1 1/4 cups soup into each of 6 bowls; top each serving with 1 1/4 teaspoons pesto.
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