Appetizers / Soups / Salads

Summer Bean and Vegetable Soup with Pesto is for Dinner.

Summer Bean and Vegetable Soup with Pesto takes 30 minutes to prepare.

Summer Bean and Vegetable Soup with Pesto takes 90 minutes to cook.

Summer Bean and Vegetable Soup with Pesto makes 10 servings.

The ingredients for Summer Bean and Vegetable Soup with Pesto are:

1 cup white beans, soaked for 4 hours
Aromatics: 2 bay leaves, 8 parsley sprigs, 4 sprigs of thyme
5 large garlic cloves: 2 sliced and 3 minced
3 T olive oil (use a good quality oil)
Salt & freshly milled pepper
1 small leek, white part plus an inch of the greens, chopped
1 T turmeric
3 carrots, peeled and diced
3 waxy potatoes, chopped
2 turnips, peeled and chopped
2-3 zucchini, sliced into 1/2-inch rounds or chunks
12 oz green beans, tipped, tailed, and cut into 1-inch lengths
1 can chopped tomatoes (Hunts is a good brand)
Pesto

Here is how you make Summer Bean and Vegetable Soup with Pesto:

RINSE the beans, put them in a pot with 3 quarts water, and boil hard for 10 minutes. Add the aromatics, sliced garlic, and 1 teaspoon of the oil. Lower the heat and simmer, partially covered for 45 minutes. Add 2 teaspoons salt and cook until the beans are tender, 15-30 minutes more. Add water to make 10 cups broth.WARM the remaining oil in a soup pot over mediu heat. Add the leeks and turmeric until the leeks look glossy and translucent, about 10 minutes. Add the vegetables and minced garlic. Cook just to soften the vegetables, 45 minutes, then add the reserved bean broth and 1 teaspoon salt (or to taste). Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Add the beans and taste for salt and season with pepper. Ladle the soup into bowls and stir a spoonful of pesto into each serving.I serve homemade focaccia bread with this fresh, tasty soup.Serving Size: Serves 8-10Number of Servings: 10Recipe submitted by SparkPeople user JSLITTLEF.

The nutritional information for Summer Bean and Vegetable Soup with Pesto is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 171.3

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 107.6 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 6.7 g
• Protein: 5.3 g

The dietary needs meet for Summer Bean and Vegetable Soup with Pesto is Vegetarian