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Cranberry Bean-Vegetable Soup with Pesto

Cranberry Bean-Vegetable Soup with Pesto
Cranberry Bean-Vegetable Soup with Pesto requires approximately 45 minutes from start to finish. This soup has 198 calories, 11g of protein, and 4g of fat per serving. This recipe serves 6. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet. If you have basil leaves, garlic clove, carrot, and a few other ingredients on hand, you can make it.

Instructions

1
To prepare pesto, drop pine nuts and garlic clove through food chute with food processor on; process until minced.
Ingredients you will need
Whole Garlic ClovesWhole Garlic Cloves
Pine NutsPine Nuts
PestoPesto
Equipment you will use
Food ProcessorFood Processor
2
Add 2 teaspoons oil; pulse 3 times or until combined.
Ingredients you will need
Cooking OilCooking Oil
3
Add basil leaves, cheese, and dash of salt; process 30 seconds or until finely minced, scraping sides of bowl once. Set aside.
Ingredients you will need
Fresh BasilFresh Basil
CheeseCheese
SaltSalt
Equipment you will use
BowlBowl
4
To prepare soup, sort and wash beans; set aside.
Ingredients you will need
BeansBeans
SoupSoup
5
Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Dutch OvenDutch Oven
6
Add leek, carrot, and 1 minced garlic clove to pan; saut 4 minutes or until leek is tender.
Ingredients you will need
Minced GarlicMinced Garlic
CarrotCarrot
CloveClove
LeekLeek
Equipment you will use
Frying PanFrying Pan
7
Add 4 cups water and cranberry beans; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until beans are tender.
Ingredients you will need
Cranberry BeansCranberry Beans
BeansBeans
WaterWater
8
Add zucchini, squash, and tomatoes to pan; simmer, uncovered, 10 minutes or until vegetables are tender.
Ingredients you will need
VegetableVegetable
TomatoTomato
ZucchiniZucchini
SquashSquash
Equipment you will use
Frying PanFrying Pan
9
Stir in 1/2 teaspoon salt and pepper. Ladle 1 1/4 cups soup into each of 6 bowls; top each serving with 1 1/4 teaspoons pesto.
Ingredients you will need
Salt And PepperSalt And Pepper
PestoPesto
SoupSoup
Equipment you will use
BowlBowl
LadleLadle
DifficultyHard
Ready In45 m.
Servings6
Health Score71
Gluten FreeVery Healthy
DietsGluten Free
Dish TypesSoup
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