Pesto-Bean Soup with Mushrooms and Potatoes

[Guest guest]

Pesto-Bean Soup with Mushrooms and Potatoes

 

1 tsp. olive oil

1 cup dry sherry or apple juice

1 yellow onion, thinly sliced

1 cup sliced mushrooms

1 cup chopped plum tomatoes (canned or fresh)

1 red or yellow bell pepper, chopped

2 red potatoes, cubed

2 cups cooked beans, preferably white (navy) beans

4 cups. broth

2 tbsps. chopped fresh parsley

2 tbsps. prepared pesto

salt and freshly ground pepper as needed

2 tbsps. grated Parmesan cheese

 

In large Dutch oven over medium-high heat, heat oil and sherry or juice until

bubbling. Add onions; cook, stirring frequently, until limp and golden, about 5

to 10 minutes. Add mushrooms; cook 3 minutes.

Add tomatoes, bell pepper and potatoes; cook, stirring occasionally, for 2

minutes. Add beans and broth. Bring to a boil, then lower heat to medium. Cover

and simmer 20 minutes, or until potatoes are soft. Add parsley and pesto. Remove

from heat. Season to taste with salt and pepper. Top each serving with Parmesan.

 

 

 

 

 

[Guest guest]

This sounds delicious. I have all the ingredients in the house, and it is a

cold, wet day outside. It is perfect with soup.

 

M

 

On Wed, Apr 15, 2009 at 9:46 AM, Candy <candycane2129 wrote:

 

>

> Pesto-Bean Soup with Mushrooms and Potatoes

>

> 1 tsp. olive oil

> 1 cup dry sherry or apple juice

> 1 yellow onion, thinly sliced

> 1 cup sliced mushrooms

> 1 cup chopped plum tomatoes (canned or fresh)

> 1 red or yellow bell pepper, chopped

> 2 red potatoes, cubed

> 2 cups cooked beans, preferably white (navy) beans

> 4 cups. broth

> 2 tbsps. chopped fresh parsley

> 2 tbsps. prepared pesto

> salt and freshly ground pepper as needed

> 2 tbsps. grated Parmesan cheese

>

> In large Dutch oven over medium-high heat, heat oil and sherry or juice

> until bubbling. Add onions; cook, stirring frequently, until limp and

> golden, about 5 to 10 minutes. Add mushrooms; cook 3 minutes.

> Add tomatoes, bell pepper and potatoes; cook, stirring occasionally, for 2

> minutes. Add beans and broth. Bring to a boil, then lower heat to medium.

> Cover and simmer 20 minutes, or until potatoes are soft. Add parsley and

> pesto. Remove from heat. Season to taste with salt and pepper. Top each

> serving with Parmesan.

>

>

>

>

>