Winter Vegetable and Bean Soup with Pesto Recipe

Winter Vegetable and Bean Soup with Pesto Recipe

  • 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
  • 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
  1. Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
  2. 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.
  3. Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.
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