Winter Vegetable And Bean Soup With Pesto
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Winter Vegetable And Bean Soup With Pesto
Yield: 4 servings
- PESTO:
-
2
cups fresh basil leaves - (packed)
-
½
cup drained canned diced tomatoes
-
3
tablespoons freshly-grated Parmesan cheese
-
2
tablespoons extra-virgin olive oil
- 3
-
Freshly-ground black pepper to taste
- SOUP:
-
2
large leeks, white and pale green parts only chopped
- 2
-
1
white-skinned potato - (6 oz) peeled, diced
- 3
- 8
-
½
cup orzo (rice-shaped pasta)
-
6
ounces green beans trimmed, and cut into ½" pieces
-
15
ounces canned cannellini (white kidney beans) rinsed, drained
-
¼
teaspoon dried crushed red pepper
-
Freshly-ground black pepper to taste
-
2
tablespoons freshly-grated Parmesan cheese
For pesto: Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
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.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
This recipe yields 4 servings.
Per serving: calories, 353; total fat, 12 g; saturated fat, 2 g; cholesterol, 6 mg.
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