Winter Veg and Bean Soup with Pesto

[Guest guest]

I love pesto, and 'you can' make lower oil versions.

 

 

* Exported from MasterCook *

 

WINTER VEGETABLE AND BEAN SOUP WITH PESTO

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Pesto:

2 cups fresh basil leaves -- (packed)

1/2 cup drained canned diced tomatoes

3 tablespoons freshly grated Parmesan cheese

2 tablespoons extra-virgin olive oil

3 garlic cloves -- peeled

Soup:

2 large leeks (white and pale green parts only) -- chopped

2 medium carrots -- peeled, diced

1 6 ounce white-skinned potato -- peeled, diced

3 tablespoons water

8 cups canned vegetable broth

1/2 cup orzo (rice-shaped pasta)

6 ounces green beans -- trimmed, cut into 1/2-inch pieces

1 can cannellini (white kidney beans) -- (15 ounce) rinsed,

drained

1/4 teaspoon dried crushed red pepper

2 tablespoons freshly grated Parmesan cheese

 

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.

 

Makes 4 servings.

 

Per serving: calories, 353; total fat, 12 g; saturated fat, 2 g; cholesterol, 6

mg

 

Bon Appétit

December 2001

 

Cooking for Health

 

 

 

 

 

 

 

 

Source:

" http://www.epicurious.com/run/recipe/view?id=105969 "

 

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Per Serving (excluding unknown items): 92 Calories; 7g Fat (63.8% calories from

fat); 1g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0