Mediterranean Bean Soup Recipe With Tomato Pesto
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
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