PESTO BEAN SOUP
This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. -Liz Bellville, Jacksonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.
Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 586mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
WINTER VEGETABLE AND BEAN SOUP WITH PESTO
Steps:
- 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.
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.
WINTER VEGETABLE SOUPE AU PISTOU
This is a big, simple soup made with winter vegetables - all diced small and thrown into a big pot with water and simmered for an hour. It's garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield Serves 8
Number Of Ingredients 15
Steps:
- In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they've been drained and rinsed).
- While the soup is simmering, make the pistou if you don't already have some in your freezer.
- Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 1 gram, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1205 milligrams, Sugar 5 grams
SWANSON® WINTER VEGETABLE BEAN SOUP WITH PESTO
This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavorful basil pesto garnish.
Provided by Allrecipes Member
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
- Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
- Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 26.6 g, Fat 0.4 g, Fiber 4.7 g, Protein 4.1 g, Sodium 636.8 mg, Sugar 3.9 g
WHITE BEAN AND PARMESAN SOUP WITH PESTO
This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls.
Provided by Diana Adcock
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot heat oil over medium heat and add garlic.
- Saute for 2 minutes stirring constantly.
- Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
- Stir in tomatoes and broth.
- Bring soup to a boil, reduce heat and simmer 10 minutes.
- Stir in beans and simmer for another 5 minutes.
- Remove from heat.
- Pour soup into a serving bowl and add the cheese.
- Serve immediately.
- Offer additional cheese and pesto at the table.
- ***Donot add the cheese in the soup pot or it WILL stick to the sides.
SWANSON® WINTER VEGETABLE BEAN SOUP WITH PESTO
This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavorful basil pesto garnish.
Provided by Allrecipes Member
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
- Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
- Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 26.6 g, Fat 0.4 g, Fiber 4.7 g, Protein 4.1 g, Sodium 636.8 mg, Sugar 3.9 g
WINTER VEGETABLE BEAN SOUP
Folks always seem to ask for the recipe whenever I make this flavorful filling soup. And they're surprised to learn that refried beans are a major ingredient!
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 12-16 servings (4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni.
Nutrition Facts : Calories 100 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 439mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
ROASTED VEGETABLE FAGIOLI SOUP WITH WINTER PESTO
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 1h40m
Yield 4 main course servings or 8 first course servings
Number Of Ingredients 18
Steps:
- Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 minutes. Add the beans and vegetable broth. Season with salt and pepper and simmer until the beans are tender, about 1 hour.
- Meanwhile, combine all the pesto ingredients in a blender or use a mortar and pestle to make a paste and set aside.
- When the beans are tender, add the carrots, celery root and turnips and continue simmering until barely tender, about 10 minutes.
- Add the fusilli and simmer until pasta is tender, about 10 minutes.
- Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle into four large bowls.
- Swirl a spoonful of winter pesto into each bowl, sprinkle with Parmesan cheese and serve immediately.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams
SPRING VEGETABLE SOUP WITH BASIL PESTO
A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Soup, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
- Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
- Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
- Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.
Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 2.35 milligram of sodium
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- Puree all ingredients in processor. Season with salt and pepper. DO AHEAD Pesto can be made 1 day ahead. Cover and refrigerate.
- 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.
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