Vegetable Soup with Basil Pesto is healthy, hearty, and full of flavor! Perfect to make ahead for a great lunch or quick dinner, this hearty soup will fill you up without packing on the pounds.
Ingredients:
2 medium carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1 teaspoon minced fresh thyme
1 tablespoon olive oil
2 (32-oz.) containers organic vegetable broth
2 plum tomatoes, seeded and chopped
1 medium zucchini, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-oz.) can cannellini beans, drained and rinsed
1/2 cup uncooked mini farfalle (bow-tie) pasta
Basil Pesto (See Recipe Below)
Preparation:
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.
2. Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.
Recipe and photo from: www.MyRecipes.com
Basil Pesto Recipe
Ingredients:
- 2 cups firmly packed fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, chopped
- 1/2 teaspoon kosher salt
Preparation:
Process all ingredients in a food processor until finely ground. Refrigerate in an airtight container up to 1 week.
Recipe and photo from: www.MyRecipes.com
