Winter Vegetable and Bean Soup With Pesto

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

(1)

Recipe by Cook4_6

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

READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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