Name: Winter Vegetable and Bean Soup with Pesto
Yield: Makes 4 Servings
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

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