"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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 the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Therrell
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Soup:
2 Tbs. extra virgin olive oil
1 medium onion, chopped
1 or 2 medium potatoes, peeled and chopped
1 medium zucchini, chopped
salt and pepper to taste
1 (15 oz) can ceci or chick peas, drained
1 (15 oz) can cannellini beans, drained (or whatever white beans you like)
6 cups chicken stock
cooked chicken (optional)

Pesto Genovese:
1 cup fresh basil leaves, packed
1 large clove garlic
2-3 Tbs. pine nuts
3 Tbs. grated Parmigiano-Reggiano cheese
3 Tbs. extra-virgin olive oil

Directions:
Directions:
Soup:
Heat a medium soup pot over medium high heat. Add olive oil, onion, potato, and zucchini. Season with salt and pepper. Cook 5-6 minutes , stirring frequently. Add the canned beans and chicken stock. Cover the pot, and bring the soup to a boil. Reduce heat to low. Add cooked chicken if so desired. Simmer another 10 minutes. Remove from heat.

Pesto Genovese:
Process basil, garlic, nuts, and cheese together in food processor. Stream in the olive oil and process until pesto is nearly smooth.

Put one spoonful of pesto into the bottom of each bowl, add soup, and stir. The pesto should not be cooked.

Note: I like to serve this soup with cornbread.

Number Of Servings:
Number Of Servings:
6

 

 

 

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