Soup of Vegetables Deluxe with Pesto Sauce Recipe

From Dorothy McNett's Recipe Book.

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Soup of Vegetables Deluxe with Pesto Sauce

From Dorothy McNett's recipes at Cook your choice of beans, or use a can of good quality beans.

1 cup dry beans, cooked OR use 1 can of beans and the liquid
2 tablespoons extra virgin olive oil
1 onion
1 carrot
2 small potatoes
1 large leek
1-2 stalks celery, including the leaves
1-2 small zucchini
2 cups chopped tomatoes, fresh or boxed
8 cups water
1 tablespoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin

6 garlic cloves
1/2 cup basil
2 tablespoons tomato paste
1/2 cup Parmigiano-Reggiano
6 tablespoons extra virgin olive oil

Cook beans as per package directions, using stock pot or a pressure cooker. Or, open a can of good quality natural beans, (read the label!). Remove from the can and reserve the liquid as well. In meantime, dice or chop the vegetables. In stock pot heat olive oil. Saute the onion several minutes until limp and turning brown. Add remaining vegetables, water, salt, pepper, and cumin. Bring to a boil, reduce to simmer, and gently simmer about 30 minutes. Add the cooked beans and the liquid. Continue to simmer at low heat until vegetables are tender and the flavors are blended, or until your guests arrive; whichever happens first. In meantime, in food processor combine garlic, basil, tomato paste, and cheese and process until finely chopped and pasty. Slowly add the oil with the motor running. When blended, transfer to a small dish and when ready to serve the soup, dollop about 1 tablespoon into each bowl of soup just before serving. I like to add a dollop of creme fraiche also, if available.

Recipe created 1998-06-13.

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