Winter Vegetable And Bean Soup With Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PESTO BEAN SOUP



Pesto Bean Soup image

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

1 carton (32 ounces) reduced-sodium vegetable broth
1 large white onion, chopped
4 garlic cloves, minced
2-1/2 cups sliced baby portobello mushrooms
3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained
3/4 cup prepared pesto, divided
1/4 cup grated Parmigiano Reggiano cheese
Optional: Additional pesto and cheese

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



Winter Vegetable and Bean Soup with Pesto image

Categories     Soup/Stew     Bean     Garlic     Vegetable     Low Fat     Vegetarian     Parmesan     Basil     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Pesto:
2 cups (packed) fresh basil leaves
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 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 teaspoon dried crushed red pepper
2 tablespoons freshly grated Parmesan cheese

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



Pesto Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, drained
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
3 cups chicken broth
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup roasted peppers

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



Winter Vegetable Soupe au Pistou image

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

2 1/2 quarts water
1 large onion, finely chopped
4 large garlic cloves, minced
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
1/2 small head green cabbage, shredded about 1/2 pound, or 4 cups
1/2 pound winter squash, cut in 3/4-inch dice
2 large carrots, cut in small dice
2 celery stalks, cut in small dice
2 leeks, white and light green part only, cleaned and sliced optional
2 medium turnips, peeled and cut in small dice
Salt
1 can white beans, drained and rinsed
1/2 cup soup pasta, like macaroni or small shells
freshly ground pepper
1 batch pistou

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



Swanson® Winter Vegetable Bean Soup with Pesto image

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

2 medium carrots, diced
3 medium potatoes, peeled and diced
1 medium turnip, peeled and diced
2 large leeks, white part only, sliced
2 stalks celery, sliced
5 ¼ cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 (19 ounce) can white kidney beans (cannellini), rinsed and drained
1 bay leaf
¼ teaspoon crushed red pepper
Easy Basil Pesto (see note)

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



White Bean and Parmesan Soup with Pesto image

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

2 tablespoons olive oil
1 medium onion, cut into 16 wedges
2 cloves garlic, minced
3 carrots, cut into 2 inch matchsticks
3 stalks celery, sliced 1/4 inch thick
1/4 lb prosciutto, cut into thin strips
4 cups reduced-sodium fat-free chicken broth
2 medium tomatoes, diced
2 (15 ounce) cans cannellini beans, drained
1/2 cup freshly grated parmigiano-reggiano cheese
fresh ground salt & pepper
pesto sauce, and additional cheese for sprinkling

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



Swanson® Winter Vegetable Bean Soup with Pesto image

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

2 medium carrots, diced
3 medium potatoes, peeled and diced
1 medium turnip, peeled and diced
2 large leeks, white part only, sliced
2 stalks celery, sliced
5 ¼ cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 (19 ounce) can white kidney beans (cannellini), rinsed and drained
1 bay leaf
¼ teaspoon crushed red pepper
Easy Basil Pesto (see note)

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



Winter Vegetable Bean Soup image

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

1 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1-1/2 quarts water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium potatoes, peeled and cubed
2 medium carrots, diced
1 cup chopped cabbage
3 tablespoons minced fresh parsley
2 teaspoons brown sugar
1-1/4 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cans (16 ounces each) refried beans with green chilies
1 can (15 to 16 ounces) kidney beans, rinsed and drained
Hot cooked macaroni

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



Roasted Vegetable Fagioli Soup With Winter Pesto image

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

1 white onion, peeled and minced
2 cloves garlic, minced
1 teaspoon olive oil
1 cup white fagioli beans, soaked in cold water overnight and drained
2 quarts roasted vegetable broth (see recipe)
1 teaspoon salt, plus more to taste
3/4 teaspoon fresh ground black pepper, plus more to taste
2 carrots, peeled and diced
1 celery root, peeled and diced
1 turnip, peeled and diced
1/2 pound fusilli
1 tablespoon Sherry vinegar
2 tablespoons Parmesan cheese
3 tablespoons minced fresh sage
3 tablespoons minced fresh rosemary
3 cloves roasted garlic
2 sun-dried tomatoes, packed in oil
1/4 teaspoon capers

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



Spring vegetable soup with basil pesto image

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

1 tbsp olive oil
2 leeks , washed and chopped
100g green bean , cut into lengths
1 large courgette , diced
1.2l hot vegetable stock
3 vine-ripe tomatoes , deseeded and chopped
400g can cannellini bean
1 nest vermicelli (about 35g)
25g pack basil
1 garlic clove , crushed
25g pistachio nuts
25g vegetarian parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury's)
2 tbsp olive oil

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

More about "winter vegetable and bean soup with pesto recipes"

VEGETABLE AND WHITE BEAN SOUP WITH PESTO - JEN …
vegetable-and-white-bean-soup-with-pesto-jen image
2015-01-12 Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add 2 cloves garlic, along with the onion, celery, carrots, and cabbage. Season with salt and pepper. Cook until vegetables begin to soften, about 5-7 …
From jenelizabethsjournals.com


TUSCAN WINTER VEGETABLE SOUP RECIPE | TESCO REAL FOOD
tuscan-winter-vegetable-soup-recipe-tesco-real-food image
Method. In a large saucepan, cook the garlic, celery, carrot, parsnip, onion and leeks gently in the olive oil for 10 minutes. Keep the heat low and stir often, until soft, but not browned. Stir in the drained cannellini beans and rice, followed …
From realfood.tesco.com


MIXED VEGETABLE AND BEAN SOUP WITH VIBRANT BASIL PESTO
mixed-vegetable-and-bean-soup-with-vibrant-basil-pesto image
2018-01-10 This is optional but adding the rind to this soup or any other dish will just impart some of the fruity and/or nutty flavor of the Parmesan cheese. It may dissolve in the soup or it can be fished out and discarded prior to serving. The …
From hotdatedinner.com


VEGETABLE BEAN SOUP WITH FRESH PESTO - SWANSON
vegetable-bean-soup-with-fresh-pesto-swanson image
Step 2. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp. Step 3. Reserve 1/2 cup broth. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. …
From campbells.com


BEAN SOUP WITH VEGAN PESTO RECIPE - BBC FOOD
bean-soup-with-vegan-pesto-recipe-bbc-food image
Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve.
From bbc.co.uk


WINTER VEGETABLE AND BEAN SOUP WITH PESTO RECIPE - BON …
2001-12-01 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 …
From bonappetit.com
5/5 (2)
Servings 4
  • 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.


WHITE BEAN SOUP WITH PARMESAN AND PESTO - NICKY'S KITCHEN …
2015-10-16 Once the beans are cooked scoop out two tbsp (for garnish), then whizz up the contents of the pan with a stick blender. Stir in the parmesan a pinch of salt and pepper and the lemon juice. Have a taste and add more seasoning if necessary. Spoon out into 4 bowls then swirl ½ a tbsp. of pesto into each bowl.
From kitchensanctuary.com


BEST WINTER VEGETABLE BEAN SOUP RECIPES - FOOD NETWORK CANADA
2012-12-28 Directions. Step 1. Heat carrots, potatoes, rutabaga, leeks, celery, bay leaf and broth to a boil in 6 qt (5.7 L) saucepot over medium-high heat. Step 2. Reduce heat to low. Simmer, covered, for 15 minutes or until the vegetables are tender-crisp. Step 3. Stir in beans and pepper flakes. Heat mixture through.
From foodnetwork.ca


SUMMER VEGETABLE SOUP WITH PESTO - ONCE UPON A CHEF
Instructions. Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Turn the heat down to medium-low if the onions start to brown. Stir in the tomato paste and cook, stirring often ...
From onceuponachef.com


KALE AND BUTTER BEAN SOUP WITH PESTO RECIPE | RECIPES.NET
Whip up a rich and healthy bowl of this butter bean soup, loaded with tender kale, basil pesto, and sausages, for an earthy and filling meal! Recipes.net Browse Recipes
From recipes.net


EASY WINTER VEGETABLE SOUP RECIPE - LARDER LOVE
Instructions. Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently. Add the garlic and thyme and cook for a further 2 minutes.
From larderlove.com


HEARTY WINTER VEGETABLE SOUP RECIPE - SERIOUS EATS
2019-03-07 1 recipe Hearty Vegetable Stock, along with re-hydrated mushrooms from the stock 2 leeks , white parts only, split in half lengthwise, cut into 1/4-inch slices 1 medium carrot , diced
From seriouseats.com


SWANSON® WINTER VEGETABLE BEAN SOUP WITH PESTO - GLUTEN FREE …
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.
From fooddiez.com


WINTER VEGETABLE AND BEAN SOUP WITH PESTO - LIVEJOURNAL
The original recipe is from 2001 issue of Bon Appetite. Im going to post the original because I think if you actually follow it, itll taste more delicious than what I made. Then, Ill post notes describing my modifications, which still was good, but not as good. Note: Made this…
From knownquantities.livejournal.com


WHOLESOME WINTER VEGETABLE SOUP WITH VEGAN PESTO AND WHITE …
2019-01-15 Beans are a great source of sustainable energy, so you should feel full of energy for a good few hours after eating this soup. Vegetable soup with vegan pesto and white bean recipe. Serves: 8 Calories: 722 total, 90 per serving. Ingredients: 2 leeks, finely chopped 1 red onion, finely sliced 1 stick celery, finely chopped 2 garlic cloves ...
From lacrisalidaretreats.com


MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO
2021-01-25 Discard soaking water before cooking. Cook each kind of beans separately. In a cooking pot, add beans and cover with water by 2 inches. Bring to a boil, skim off and discard any foam on the surface. Reduce heat, cover and simmer gently, stirring occasionally, until beans are tender, 1 to 1 ½ hours.
From themediterraneandish.com


HOW TO MAKE SWANSON(R) WINTER VEGETABLE BEAN SOUP WITH PESTO
2012-05-16 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 ...
From glorioussouprecipes.com


AN EASY VEGETARIAN WHITE BEAN SOUP RECIPE WITH PESTO TOPPING
2021-09-01 Technically, summer may not be over until late September but we’re stockpiling soup recipes for fall starting as soon as the day after Labor Day—and this simple bean soup recipe from Weekday Vegetarians is certainly on the list of perfect easy weeknight recipes for those first brisk autumnal days.. While the base protein-packed white bean soup is a star on …
From canton11restaurant.com


RECIPES/WINTER-VEGETABLE-AND-BEAN-SOUP-WITH-PESTO-105969.JSON …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


VEGETABLE SOUP WITH BASIL PESTO RECIPE | SOUTHERN LIVING
Step 1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Advertisement.
From southernliving.com


VEGETABLE WEIGHT-LOSS SOUP RECIPE | EATINGWELL
A big bowl of this veggie-packed minestrone will leave you satisfied for hours without consuming a lot of calories--plus it's an easy way to boost your vegetable servings for the day. Top with a dollop of pesto before devouring this delicious skinny vegetable soup.
From sarapan.us.to


HEARTY WINTER VEGETABLE AND BEAN SOUP RECIPE | FOODAL
2019-12-05 Heat the olive oil in a large, heavy stockpot over medium heat. Add the onion, carrots, celery, garlic, and chard stems. Saute until the onion is translucent, stirring occasionally, about 10 minutes. Add the chard leaves and cubed sweet potato. Stir to combine, and saute for 2 …
From foodal.com


WHITE BEAN WINTER VEGETABLE SOUP - ELISSA GOODMAN
32 ounces organic vegetable broth 1 cup organic coconut milk 1 T of hemp seeds per cup of soup 1 tsp. of lemon juice 1 tsp. ground turmeric 1 tsp. of cayenne or to taste . Directions: Add olive oil to a medium soup pot over medium heat. Add the onion, ginger, and green onion and sauté until onions are softened and translucent.
From elissagoodman.com


SWANSON® WINTER VEGETABLE BEAN SOUP WITH PESTO
Apr 24, 2013 - 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.
From pinterest.com


EASY PESTO RICE & BEAN SOUP RECIPE - DELISH
2022-01-28 In a large pot over medium heat, heat oil. Add onion, carrots, garlic, tomatoes, salt, pepper, oregano, and red pepper flakes (if using) and …
From delish.com


ITALIAN VEGETABLE AND BEAN SOUP - SLENDER KITCHEN
2022-01-02 1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until beginning to soften. 2. Add the garlic, Italian seasoning, and tomato paste. Cook for 1 minute until fragrant. Add the zucchini and green beans. Season with salt and pepper.
From slenderkitchen.com


CROCK-POT PESTO BEAN SOUP RECIPE
Instructions. Dice the carrots, chop the onion and mince the garlic and add to a 5 quart or larger slow cooker. Add the canned beans, pesto, sun dried tomatoes and vegetable broth. Stir to combine and cover and cook on LOW for 6 hours or on HIGH for 4 hours. Top each serving with a little shredded Parmesan cheese before serving if desired.
From crockpotladies.com


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Winter Vegetable and Bean Soup With Pesto Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician …
From food.com


WINTER VEGETABLE BEAN SOUP WITH PESTO - SWANSON BROTH
2 medium carrot, diced (about 2/3 cup) 1 1/2 pounds (about 3 medium) potato, peeled and diced (about 3 cups) 1 medium turnip, peeled and diced (about 1 cup)
From mastercook.com


WINTER VEGETABLE BEAN SOUP WITH PESTO - MASTERCOOK
2 medium carrots, diced (about 2/3 cup) 1 1/2 pounds (about 3 medium) potatoes, peeled and diced (about 3 cups) 1 medium turnip, peeled and diced (about 1 cup) 2 large leeks, white part only, sliced (about 2 cups) 2 stalks celery, sliced (about 1 cup) 5 1/4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth 1 can (about 19 ounces) canned white …
From mastercook.com


WHITE BEAN PESTO SOUP - LEMON TREE DWELLING
2014-02-18 Instructions. Heat olive oil in large saucepan over medium heat. Saute chopped onions and garlic 2-3 minutes. Add chicken broth, beans, and Italian seasoning. Partially mash beans and heat soup through. Serve, topped with pesto and red pepper flakes.
From lemontreedwelling.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #soups-stews     #beans     #vegetables     #easy

Related Search