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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Vegetable and Bean Soup with Pesto Recipe

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This recipe for Vegetable and Bean Soup with Pesto is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. extra virgin olive oil
1 medium onion (chopped)
1 medium zucchini (chopped)
1 small bag of matchstick carrots
Salt and Pepper
2 (15 oz.) cans white beans (drained)
4 c. chicken stock (broth)
1 c. small, thin egg noodles for soup
Pesto (jar) (homemade or store bought)
1 small can Kentucky Wonder green beans
Directions:
Directions:
Heat a medium soup pot over medium high heat. Add extra virgin olive oil, 2 turns of the pan. Add onions, carrots and zucchini. Season with salt and pepper to taste. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover and bring to boil.

When the soup is at boil, remove the lid. Stir in the noodles and greens beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.

Scrape pesto into bottom of a small soup bowl (as much as you like). Add soup to the pesto in bowl. Stir to combine.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
A good panini sandwich goes great with this dish.

 

 

 

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