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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 171.3
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 107.6 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 6.7 g
  • Protein: 5.3 g

View full nutritional breakdown of Summer Bean & Vegetable Soup with Pesto calories by ingredient
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Summer Bean & Vegetable Soup with Pesto

Submitted by: JSLITTLEF

Introduction

On the first day, this Nicoise minestrone is light and brothy. A day later, it's thick and substantial. If you can find fresh shelling beans, use two or three times as many in place of the dried which will swell. On the first day, this Nicoise minestrone is light and brothy. A day later, it's thick and substantial. If you can find fresh shelling beans, use two or three times as many in place of the dried which will swell.
Number of Servings: 10

Ingredients

    1 cup white beans, soaked for 4 hours
    Aromatics: 2 bay leaves, 8 parsley sprigs, 4 sprigs of thyme
    5 large garlic cloves: 2 sliced and 3 minced
    3 T olive oil (use a good quality oil)
    Salt & freshly milled pepper
    1 small leek, white part plus an inch of the greens, chopped
    1 T turmeric
    3 carrots, peeled and diced
    3 waxy potatoes, chopped
    2 turnips, peeled and chopped
    2-3 zucchini, sliced into 1/2-inch rounds or chunks
    12 oz green beans, tipped, tailed, and cut into 1-inch lengths
    1 can chopped tomatoes (Hunts is a good brand)
    Pesto

Directions

RINSE the beans, put them in a pot with 3 quarts water, and boil hard for 10 minutes. Add the aromatics, sliced garlic, and 1 teaspoon of the oil. Lower the heat and simmer, partially covered for 45 minutes. Add 2 teaspoons salt and cook until the beans are tender, 15-30 minutes more. Add water to make 10 cups broth.
WARM the remaining oil in a soup pot over mediu heat. Add the leeks and turmeric until the leeks look glossy and translucent, about 10 minutes. Add the vegetables and minced garlic. Cook just to soften the vegetables, 45 minutes, then add the reserved bean broth and 1 teaspoon salt (or to taste). Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Add the beans and taste for salt and season with pepper. Ladle the soup into bowls and stir a spoonful of pesto into each serving.
I serve homemade focaccia bread with this fresh, tasty soup.

Serving Size: Serves 8-10

Number of Servings: 10

Recipe submitted by SparkPeople user JSLITTLEF.






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