Recipe by alvinakatz
A thick soup adapted from Sheila Lukins' All Around the World Cookbook. This is made in Chile using fresh porotos granados, but I've used fresh cannelli beans. Peeled favas or any other fresh bean can be used. The taste is not the same at all if you use dried beans. While the leeks are soaking you can cut the rest of the vegetables. You can omit the pasta, if you want to cut down the carbs. If using frozen corn, you can add it with the pasta.
Top Review by Karen Elizabeth
This was fabulous, wonderfully healthy and nutritious, I felt very virtuous chopping up all those veggies!!! very tasty, this is a really good and warming soup, and the absolute cherry on the cake : the pesto garnish -- I would never have thought of that and yet it makes it, I dont think I will ever eat soup again without a dollop of pesto! loved this great recipe, made and enjoyed for International Agents of QUEST, South America
- pesto sauce
- 2 cups cilantro leaves
- 2 garlic cloves, coarsely chopped
- 1⁄4 cup fresh parmesan cheese
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons vinegar
- 1 1⁄2 lbs leeks
- 4 medium carrots, peeled
- 1 lb baking potato
- 8 ripe plum tomatoes
- 3 large sprigs thyme or 3 tablespoons dried thyme
- 4 garlic cloves
- 12 cups vegetable broth
- 4 ounces dry penne pasta
- 1⁄2 lb zucchini
- 4 ounces green beans
- 1 cup fresh basil
- 2 cups corn kernels
- 1 lb fresh shelled cannellini beans
- fresh grated parmesan cheese (to garnish)
Directions See How It's Made
- In food processor, pulse cilantro, garlic, and parmesan until chopped, but not pureed.
- Slowly pour in oil as machine is running, until well blended and smooth.
- Prepare vegetables: Leeks, remove roots and all but 3" of the green. Cut lengthwise, then chop into 1/2" pieces and clean well. Soak in vinegar for 20 minutes, then rinse. Cut carrots, zucchini, and potatoes into 1/2 inch pieces. Tomatoes, seed and cut into 1/2" pieces. Green beans, trim and cut in half. Garlic, peel and crush.
- Put broth,leeks, carrots, potatoes, tomatoes, thyme, beans and crushed garlic into a large pot. Boil and reduce heat to medium low. Simmer for 30 minutes.
- Increase heat and add the pasta, zucchini, green beans and basil. Bring to just boiling then reduce heat to simmer for until pasta is tender, about 15 minutes.
- Add corn (if using peeled fava beans add them now too) and cook another 2-3 minutes.
- Serve, topping each bowl with pesto and grated parmesan.