Spring Vegetable Soup With Pesto |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 6 |
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One bowl of this hearty soup provides three of the recommended five daily servings of vegetables! Ingredients:
1 cup dried navy beans or 1 cup white beans, rinsed |
1 bay leaf |
1 teaspoon fresh thyme, finely chopped |
2 medium leeks, diced and rinsed well |
2 medium carrots, diced |
8 ounces red bliss potatoes or 8 ounces yukon gold potatoes, peeled and cubed |
1 lb plum tomato, cubed |
2 cups low sodium vegetable broth |
2 small garlic cloves |
2 cups loosely packed fresh basil leaves |
1/4 cup finely grated parmesan cheese |
2 tablespoons extra virgin olive oil |
4 ounces green beans, cut into 1/2 inch pieces |
1 small zucchini, cubed |
1 cup fresh shelled peas (or thawed frozen peas) |
1 teaspoon coarse salt |
fresh ground pepper |
Directions:
1. Cover beans with 6 cups cold water in a large pot- Bring to a boil; remove from heat and let stand, covered, 1 hour.
2. Drain beans; return to pot- Cover with 3 quarts cold water.
3. Add bay leaf and thyme; bring to a boil.
4. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
5. Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water.
6. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
7. Make pesto: Finely chop garlic in a food processor.
8. Add basil; process.
9. Add cheese and oil; process until combined.
10. Add green beans and zucchini to pot.
11. Cook, uncovered, 20 minutes.
12. Add peas; cook until soft, 5 to 10 minutes.
13. Season with salt and pepper.
14. Divide among bowls; top each with 1 heaping teaspoon pesto.
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