Tuscan Bean And Pumpkin Soup With Parsley Pesto

Name: Tuscan Bean And Pumpkin Soup With Parsley Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts; 2 cloves garlic; 4 cups fresh Italian parsley; 3/4 cup olive oil; 1/2 cup grated Parmesan cheese; 1/2 teaspoon fresh ground black pepper; 2 carrots peeled and cut into 1-inch sections; 1 rib celery cut into 1-inch sections; 1 medium onion cut into wedges; 2 redskin potatoes small, peeled and cut into quarters; 2 cloves garlic; 2 tablespoons olive oil; 15 1/2 ounces cannellini beans drained and rinsed; 1 1/2 cups pumpkin peeled and cut into 2 inch chunks, can substitute butternut squash; 14 1/2 ounces chopped tomatoes; 3 cups vegetable stock or water; 1 sprig rosemary; 1 bay leaf; 1 teaspoon sea salt; 1 bunch swiss chard thinly sliced; 3 tablespoons fresh parsley; freshly ground black pepper to taste

Servings: persons

1/2 cup walnuts
2 cloves garlic
4 cups fresh Italian parsley
3/4 cup olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon fresh ground black pepper
2 carrots peeled and cut into 1-inch sections
1 rib celery cut into 1-inch sections
1 medium onion cut into wedges
2 redskin potatoes small, peeled and cut into quarters
2 cloves garlic
2 tablespoons olive oil
15 1/2 ounces cannellini beans drained and rinsed
1 1/2 cups pumpkin peeled and cut into 2 inch chunks, can substitute butternut squash
14 1/2 ounces chopped tomatoes
3 cups vegetable stock or water
1 sprig rosemary
1 bay leaf
1 teaspoon sea salt
1 bunch swiss chard thinly sliced
3 tablespoons fresh parsley
freshly ground black pepper to taste

1
To make pesto: attach multipurpose blade to KitchenAid(R) 7 Cup Food Processor. Place walnuts and garlic in work bowl and pulse 3-4 times until finely chopped. Remove walnuts into separate bowl. Add parsley and pulse until finely minced.
2
Return chopped walnuts and garlic to work bowl and pulse 2 to 3 times to combine. With Food Processor running on low speed, pour olive oil into narrow feed tube so oil slowly drizzles into pesto. Transfer pesto to medium bowl and stir in Parmesan cheese and black pepper to taste. Set aside until ready to use. Can be made 2 days ahead and stored in refrigerator.
3
Clean work bowl of Food Processor and attach multipurpose blade. One at a time, process carrots, celery, onion, potatoes and garlic pulsing 3 to 4 times to coarsely chop.
4
Heat olive oil in large stock pot over medium heat. Add carrots, celery, onion and garlic and saute 2 to 3 minutes. Add cannelli beans and enough water to cover and simmer about 15 minutes until potatoes are cooked. Let cool slightly then puree 1/2 of the soup base in food processor. Return to pot.
5
Wipe out bowl of processor and add pumpkin, pulsing 3 to 4 times to roughly chop. Add chopped pumpkin, tomatoes, vegetable stock, rosemary, bay leaf and salt. Simmer over low heat until pumpkin is tender, about 15 minutes. Add chard and cook 2 to 3 minutes. Stir in parsley and season with black pepper to taste.
6
Pour soup into bowls and top with a 1 to 2 teaspoons of the Parsley Pesto.

1561

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup walnuts, 2 cloves garlic, 4 cups fresh Italian parsley, 3/4 cup olive oil, and more.

Yes, Tuscan Bean And Pumpkin Soup With Parsley Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!