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Recipes

Winter Vegetable and Bean Soup with Pesto

By Marie Simmons

5.0

(2)

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

Pesto

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

Soup

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

Need to make a substitution?

Preparation

  1. Pesto

    Step 1

    Puree all ingredients in processor. Season with salt and pepper. DO AHEAD Pesto can be made 1 day ahead. Cover and refrigerate.

  2. Soup

    Step 2

    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. Step 3

    Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

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