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Recipe : **** Winter Vegetable And Bean Soup With Pesto

Winter Vegetable And Bean Soup With Pesto
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Course:
Appetizer or Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 3 tablespoons freshly-grated parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves peeled
  • salt to taste
  • freshly-ground black pepper to taste
  • 3 lrg leeks, white and pale green parts only, chopped
  • 2 med carrots peeled, diced
  • 1 white-skinned potato, peeled, diced
  • 3 tablespoons water
  • ¼ teaspoons dried crushed red pepper
  • 2 tablespoons freshly-grated parmesan cheese
  • 500 g fresh basil leaves
  • 120 g drained canned diced tomatoes
  • 120 g orzo (rice-shaped pasta)
  • 180 g green beans trimmed, and cut into 1/2" pieces
  • 450 g canned cannellini (white kidney beans) rinsed, drained
  • 2 l canned vegetable broth

  • Recipe preparation steps

  • 1
    For pesto: Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
  • 2
    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.
  • 3
    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.
  • 4
    Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
  • Ready !



 

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