Winter Vegetable And Bean Soup With Pesto Recipe

Name: Winter Vegetable And Bean Soup With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto; 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; Soup; 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

Servings: persons

Pesto
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
Soup
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

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.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Pesto, 2 cups basil leaves (packed), 1/2 cup diced tomato, drained canned, 3 tablespoons parmesan cheese, freshly grated, and more.

Yes, Winter Vegetable And Bean Soup With 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.

Winter Vegetable And Bean Soup With Pesto

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