WINTER VEGETABLE AND BEAN SOUP WITH PESTO

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WINTER VEGETABLE AND BEAN SOUP WITH PESTO

 

 

This recipe hails from France.

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

 

For pesto:

Puree all ingredients in processor. Season with salt

and pepper. (Pesto can be made 1 day ahead. Cover and

refrigerate.)

 

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. 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.

 

Divide pesto among 4 bowls. Ladle soup over pesto;

swirl to blend. Sprinkle with 2 tablespoons cheese.

 

Makes 4 servings.

 

Per serving: calories, 353; total fat, 12 g; saturated

fat, 2 g; cholesterol, 6 mg

 

 

 

 

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