Reviews Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 9 3 star values: 1 2 star values: 3 1 star values: 1
Back to Spring Vegetable Soup With Pesto All Reviews for Spring Vegetable Soup With Pesto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spring Vegetable Soup With Pesto Credit: James Baigrie Recipe Summary Servings: 6
Ingredients For the Soup 1 cup dried navy or white beans, rinsed 1 bay leaf 1 teaspoon fresh thyme, finely chopped 2 medium leeks, diced and rinsed well 2 medium carrots, diced 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed 1 pound plum tomatoes, cubed 2 cups low-sodium vegetable broth 4 ounces green beans, cut into 1/2-inch pieces 1 small zucchini, cubed 1 cup fresh shelled or thawed frozen peas For the Seasoning 1 teaspoon coarse salt Freshly ground pepper For the Pesto 2 small garlic cloves 2 cups loosely packed fresh basil leaves 1/4 cup finely grated Parmesan cheese 2 tablespoons extra-virgin olive oil
Gallery Spring Vegetable Soup With Pesto Credit: James Baigrie
Recipe Summary Servings: 6
Gallery
Spring Vegetable Soup With Pesto Credit: James Baigrie
Spring Vegetable Soup With Pesto
Credit: James Baigrie
Spring Vegetable Soup With Pesto
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
1 cup dried navy or white beans, rinsed 1 bay leaf 1 teaspoon fresh thyme, finely chopped 2 medium leeks, diced and rinsed well 2 medium carrots, diced 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed 1 pound plum tomatoes, cubed 2 cups low-sodium vegetable broth 4 ounces green beans, cut into 1/2-inch pieces 1 small zucchini, cubed 1 cup fresh shelled or thawed frozen peas
1 teaspoon coarse salt Freshly ground pepper
2 small garlic cloves 2 cups loosely packed fresh basil leaves 1/4 cup finely grated Parmesan cheese 2 tablespoons extra-virgin olive oil
Directions
Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.
Reviews
Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 9 3 star values: 1 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 9 3 star values: 1 2 star values: 3 1 star values: 1
Add Rating & Review
19 Ratings 5 star values: 5 4 star values: 9 3 star values: 1 2 star values: 3 1 star values: 1
19 Ratings 5 star values: 5 4 star values: 9 3 star values: 1 2 star values: 3 1 star values: 1
19 Ratings 5 star values: 5 4 star values: 9 3 star values: 1 2 star values: 3 1 star values: 1
5 star values: 5 4 star values: 9 3 star values: 1 2 star values: 3 1 star values: 1
All Reviews for Spring Vegetable Soup With Pesto
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spring Vegetable Soup With Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
