Winter Vegetable and Bean Soup With Pesto |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found this in December 2001 Bon Appetit when I was looking to duplicate Paneras Vegetable Soup with Pesto. Ingredients:
2 cups basil leaves (packed) |
1/2 cup diced tomato, drained canned |
3 tablespoons parmesan cheese, freshly grated |
2 tablespoons extra-virgin olive oil |
3 garlic cloves, peeled |
2 large leeks, chopped (white and pale green parts only) |
2 medium carrots, peeled, diced |
6 ounces white-skinned potatoes, peeled, diced |
3 tablespoons water |
8 cups vegetable broth |
1/2 cup orzo pasta (rice-shaped pasta) |
6 ounces green beans, trimmed, cut into 1/2-inch pieces |
1 (15 ounce) can cannellini, rinsed, drained (white kidney beans) |
1/4 teaspoon dry crushed red pepper |
2 tablespoons parmesan cheese, freshly grated |
Directions:
1. For pesto:.
2. Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
3. For soup:.
4. 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.
5. Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
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