Name: Winter Vegetable and Bean Soup With Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 cups basil leaves (packed); 1/2 cup diced tomato, drained canned; 3 tablespoons parmesan cheese, freshly grated; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, peeled; 2 large leeks, chopped (white and pale green parts only); 2 medium carrots, peeled, diced; 6 ounces white-skinned potatoes, peeled, diced; 3 tablespoons water; 8 cups vegetable broth; 1/2 cup orzo pasta (rice-shaped pasta); 6 ounces green beans, trimmed, cut into 1/2-inch pieces; 1 (15 ounce) can cannellini, rinsed, drained (white kidney beans); 1/4 teaspoon dry crushed red pepper; 2 tablespoons parmesan cheese, freshly grated

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Recipe by Cook4_6

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Winter Vegetable and Bean Soup With Pesto created by Dr. Jenny

Found this in December 2001 Bon Appetit when I was looking to duplicate Paneras Vegetable Soup with Pesto.

Ready In:: 1hr
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ingredients

Pesto
2 cups basil leaves (packed)
¹⁄₂ cup diced tomato, drained canned
3 tablespoons parmesan cheese, freshly grated
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
Soup
2 large leeks, chopped (white and pale green parts only)
2 medium carrots, peeled, diced
6 ounces white-skinned potatoes, peeled, diced
3 tablespoons water
8 cups vegetable broth
¹⁄₂ cup orzo pasta (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 (15 ounce) can cannellini, rinsed, drained (white kidney beans)
¹⁄₄ teaspoon dry crushed red pepper
2 tablespoons parmesan cheese, freshly grated

directions

For pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
For soup:
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

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@Cook4_6

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"Found this in December 2001 Bon Appetit when I was looking to duplicate Paneras Vegetable Soup with Pesto."

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photo by Dr. Jenny

6/1/2013

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review by Dr. Jenny

6/1/2013

Yum! This soup is healthy, as well as hearty and really tasty. While it's called "winter vegetable soup," I think this recipe could be a crossover to Spring/Summer as well since it includes fresh basil (pesto) and the vegetables are ones that you can find year round. I know I enjoyed it on this cooler Spring day. For the record, as I was running low on fresh Parm, I tried my second helping with fresh pecorino romano cheese on top and this worked well too. While it took awhile for everything to cook, I did not think the soup was difficult to make. I'm looking forward to sharing it with DH for leftover lunch tomorrow. Thanks! Made for Spring 2013 Photo Tag.

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creation by Cook4_6

12/21/2011

Found this in December 2001 Bon Appetit when I was looking to duplicate Paneras Vegetable Soup with Pesto.