Vegetarian Pesto Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
6
- For Vegetable Stock
- 1 ½ Tbsps good-quality olive oil
- 1 medium onion (sliced)
- 1 stalk Celery (washed; trimmed; strings removed and chopped)
- 1 head Fennel (washed; trimmed and chopped)
- 1 carrot (peeled and chopped)
- 2 ripe Plum tomato (washed and quartered)
- 3 cloves garlic cloves (crushed)
- 1 pinch crushed Red pepper flakes
- 1 bay leaf
- 2 sprigs fresh thyme
- 8 cups water
- For Soup
- 1 ½ Tbsps good-quality olive oil
- 1 onion (diced)
- 2 cloves garlic cloves (peeled and finely chopped)
- 2 carrots (peeled and sliced)
- 2 stalks Celery (washed; trimmed and diced)
- 1 small Zucchini (sliced)
- ¼ cup fresh parsley (finely chopped)
- 1 Tbsp fresh thyme (finely chopped)
- 1 cup canned Plum tomato (drained and chopped)
- 2 cups white cannellini beans (rinsed and drained)
- 2 cups black Kidney beans (rinsed and drained)
- 1 ½ Tbsps prepared Pesto
- 1 bunch fresh Basil (for garnish)
Preparation steps
1.
For Vegetable Stock:
2.
In a sturdy pot, heat oil over medium heat; Add in all ingredients and cover. Cook until vegetables are tender and soft, about 25 to 30 minutes. Add water and bring to a boil. Reduce heat; simmer for 45 minutes. Strain, reserving broth and half of the vegetables. Skim any fat. Discard thyme and bay leaf. Place vegetables in a blender and puree. Stir pureed vegetables into stock. Set aside.
3.
For Soup:
4.
Once again, heat oil in sturdy pot. Saute onion, garlic, carrots, celery, zucchini, and herbs. Add reserved vegetable stock, tomatoes, cannellini and kidney beans. Bring to a boil; reduce heat and simmer for 35 to 45 minutes.
5.
Ladle into soup bowls and drizzle with prepared pesto and garnish with basil leaves. Serve.
