Vegetarian Pesto Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
6
- For Vegetable Stock
- 1 ½ Tbsps good-quality olive oil
- 1 medium onion (sliced)
- 1 stalk Celery (washed; trimmed; strings removed and chopped)
- 1 head Fennel (washed; trimmed and chopped)
- 1 carrot (peeled and chopped)
- 2 ripe Plum tomato (washed and quartered)
- 3 cloves garlic cloves (crushed)
- 1 pinch crushed Red pepper flakes
- 1 bay leaf
- 2 sprigs fresh thyme
- 8 cups water
- For Soup
- 1 ½ Tbsps good-quality olive oil
- 1 onion (diced)
- 2 cloves garlic cloves (peeled and finely chopped)
- 2 carrots (peeled and sliced)
- 2 stalks Celery (washed; trimmed and diced)
- 1 small Zucchini (sliced)
- ¼ cup fresh parsley (finely chopped)
- 1 Tbsp fresh thyme (finely chopped)
- 1 cup canned Plum tomato (drained and chopped)
- 2 cups white cannellini beans (rinsed and drained)
- 2 cups black Kidney beans (rinsed and drained)
- 1 ½ Tbsps prepared Pesto
- 1 bunch fresh Basil (for garnish)
Preparation steps
1.
For Vegetable Stock:
2.
In a sturdy pot, heat oil over medium heat; Add in all ingredients and cover. Cook until vegetables are tender and soft, about 25 to 30 minutes. Add water and bring to a boil. Reduce heat; simmer for 45 minutes. Strain, reserving broth and half of the vegetables. Skim any fat. Discard thyme and bay leaf. Place vegetables in a blender and puree. Stir pureed vegetables into stock. Set aside.
3.
For Soup:
4.
Once again, heat oil in sturdy pot. Saute onion, garlic, carrots, celery, zucchini, and herbs. Add reserved vegetable stock, tomatoes, cannellini and kidney beans. Bring to a boil; reduce heat and simmer for 35 to 45 minutes.
5.
Ladle into soup bowls and drizzle with prepared pesto and garnish with basil leaves. Serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
