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Spring Vegetable Soup With Pesto

Spring Vegetable Soup With Pesto

One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.

Martha Stewart Living, April 2005 http://www.marthastewart.com/314714/spring-vegetable-soup-with-pesto
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  • Yield Serves 6

Ingredients

  • 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

  • For the Seasoning

    • 1 teaspoon coarse salt
    • Freshly ground pepper

  • 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

Directions

  1. Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
  2. 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.
  3. Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
  4. Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
  5. 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.

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