"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Vegetable and Bean Soup with Pesto Recipe

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This recipe for Vegetable and Bean Soup with Pesto, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glynn Bourque - HFE
Added: Wednesday, February 28, 2007

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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