MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO
Not your average bean soup recipe! This one pot Mediterranean bean soup is loaded with nutrition, texture and flavor from warm spices, aromatic, and a bright tomato pesto. Vegetarian. Gluten Free. Great to make ahead and freeze (see notes.)
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 21
Steps:
- In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
- Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
- Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
- While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.
- When the soup is ready, remove from heat. Stir in the tomato pesto.
- Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!
Nutrition Facts : Calories 366.1 kcal, Sodium 568.1 mg, Fat 20.2 g, SaturatedFat 3.1 g, Carbohydrate 37.3 g, Fiber 11.2 g, Protein 14 g, Cholesterol 3.7 mg, ServingSize 1 serving
BUTTER BEAN, SUN-DRIED TOMATO & PESTO SOUP
Make and share this Butter Bean, Sun-Dried Tomato & Pesto Soup recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
- Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
- Heat gently, stirring frequently for 5 minutes, then season to taste before serving.
Nutrition Facts : Calories 237.6, Fat 3.4, SaturatedFat 0.9, Cholesterol 6.8, Sodium 959.8, Carbohydrate 37.8, Fiber 7.9, Sugar 5.6, Protein 14.6
BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP
This soup is quick and easy. Use canned butter (lima) beans and a good quality vegetable stock or chicken stock. You can use home made or store bought pesto.
Provided by TishT
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put stock in a pan with the butter beans and bring just to a boil.
- Reduce the heat and stir in the tomato puree and pesto.
- Cook gently for 5 minutes.
- Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
- Process until smooth, then return the puree to the pan.
- Heat gently, stirring frequently, for 5 minutes, then season if necessary.
- Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.
PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
SPICY SUN-DRIED TOMATO PESTO
Provided by Geoffrey Zakarian
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
- While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
- Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
- Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
PASTA AND WHITE BEAN SOUP WITH SUN-DRIED TOMATOES
The Christmas season often means indulging in lots of rich foods. So I like to prepare this vegetarian soup that's hot and hearty but not heavy.-Mary Swartz, Palm Desert, California
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside., In a Dutch oven, saute onions, carrots and fennel in oil until tender. Add garlic, pepper flakes and bay leaves; cook 1 minute. Add broth and beans., Bring to a boil. Reduce heat; cover and simmer until beans are almost tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired.
Nutrition Facts : Calories 325 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 1433mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein.
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
TOMATO-WHITE BEAN SOUP WITH PESTO
Provided by Kerri Conan
Categories Soup/Stew Bean Onion Tomato Vegetarian Dinner Lunch Basil Walnut Legume Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.
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