Winter Pesto Soup

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Winter Pesto Soup

 

1/4 cup water

1 teaspoon olive oil

1 cup chopped onion

5 cloves garlic, minced

1 cup diced red potato

1 cup diced carrot

1/2 cup chopped celery leaves

2 cups low sodium tomato, canned

1/2 cup canned pinto beans

2 cups vegetable broth

2 teaspoons tomato paste

2 tablespoons minced parsley

2 teaspoons dried basil

1 cup chopped spinach

2 tablespoons chopped walnuts or pine nuts 

1 teaspoon miso, light colored

 

In a soup pot, heat water and olive oil. When simmering, add onion and half the

garlic. cook, stirring, 5 to 6 minutes over med heat, or until the onion is soft

but not browned. Add potato, carrot or squash, celery leaves, tomatoes and

beans. Sauté 2 minutes, stirring. Add stock or water, tomato paste; bring soup

to a boil. Cover and simmer over med heat 15 minutes, or until potatoes are

soft. In blender, puree remaining garlic, parsley, basil, spinach, nuts and miso

to make pesto. Before serving, stir pesto into soup.

Yields 4 servings.