Winter Vegetable and Bean Soup with Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe hails from France. Ingredients:
2 cups (packed) fresh basil leaves |
1/2 cup drained canned diced tomatoes |
3 tablespoons freshly grated parmesan cheese |
2 tablespoons extra-virgin olive oil |
3 garlic cloves, peeled |
2 large leeks (white and pale green parts only), chopped |
2 medium carrots, peeled, diced |
1 6-ounce white-skinned potato, peeled, diced |
3 tablespoons water |
8 cups canned vegetable broth |
1/2 cup orzo (rice-shaped pasta) |
6 ounces green beans, trimmed, cut into 1/2-inch pieces |
1 15-ounce can cannellini (white kidney beans), rinsed, drained |
1/4 teaspoon dried crushed red pepper |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. For pesto: Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
2. 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.
3. Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
4. Per serving: calories, 353; total fat, 12 g; saturated fat, 2 g; cholesterol, 6 mg Nutritional analysis provided by Bon Appétit
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