Winter Vegetable and Bean Soup with Pesto

Yield > 4
Keys : Soups Stews French France European Mediterranean
Ingredients :
PESTO
2 cup fresh basil leaves - (packed)
1/2 cup drained canned diced
tomatoes
3 tbl freshly-grated Parmesan
cheese
2 tbl extra-virgin olive oil
3 x garlic cloves peeled
Salt to taste
Freshly-ground black pepper
to taste
SOUP
2 lrg leeks, white and pale green
parts only chopped
2 med carrots peeled, diced
1 x white-skinned potato - (6
oz) peeled, diced
8 cup canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 oz green beans trimmed, and
cut into 1/2" pieces
15 oz canned cannellini (white
kidney beans) rinsed,
drained
1/4 tsp dried crushed red pepper
Salt to taste
Freshly-ground black pepper
to taste
2 tbl freshly-grated Parmesan
Method :
• 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.
• This recipe yields 4 servings.
• Comments:
This recipe hails from France.