Winter Bean and Pesto Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 medium carrots, diced1 medium turnip, diced (3 cups)2 large leeks, white only, sliced (2 cups)2 stalks celery, chopped (1 cup)5.25 cups vegetable broth2 cans cannellini beans1 can navy beans1/4 teaspoon crushed red pepper3 bay leaves2 cups basil leaves3 T parmesan cheese3 garlic cloves
Heat the carrots, turnip, leeks, celery and 1 3/4 cups of the broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of the broth. Stir the remaining broth, beans, bay leaf, and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender.
Place the basil, parmesan, garlic and the reserved broth in a food processor and puree until smooth.
Serve soup topped with basil mixture.
Serving Size: 15 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user HUGGYFACE.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of the broth. Stir the remaining broth, beans, bay leaf, and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender.
Place the basil, parmesan, garlic and the reserved broth in a food processor and puree until smooth.
Serve soup topped with basil mixture.
Serving Size: 15 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user HUGGYFACE.
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 0.6 g
- Cholesterol: 0.8 mg
- Sodium: 436.0 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 6.3 g
- Protein: 5.5 g
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