Cranberry Bean-Vegetable Soup with Pesto

A quick, homemade pesto adds zip to this wholesome soup. Serve with toasted baguette slices.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 19 %
Fat 4.2 g
Satfat 0.8 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 10.5 g
Carbohydrate 30.9 g
Fiber 11.3 g
Cholesterol 1 mg
Iron 2.9 mg
Sodium 325 mg
Calcium 108 mg


1 1/2 teaspoons pine nuts
1 garlic clove, peeled
2 teaspoons olive oil
1 cup fresh basil leaves
2 tablespoons fresh grated Parmesan cheese
Dash of salt
3 cups fresh cranberry beans
2 teaspoons olive oil
1 cup thinly sliced leek (about 1 large)
1/2 cup diced carrot
1 garlic clove, minced
4 cups water
1 cup diced zucchini
1 cup diced yellow squash
1 (14.5-ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


To prepare pesto, drop pine nuts and garlic clove through food chute with food processor on; process until minced. Add 2 teaspoons oil; pulse 3 times or until combined. Add basil leaves, cheese, and dash of salt; process 30 seconds or until finely minced, scraping sides of bowl once. Set aside.

To prepare soup, sort and wash beans; set aside. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Add leek, carrot, and 1 minced garlic clove to pan; sauté 4 minutes or until leek is tender. Add 4 cups water and cranberry beans; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until beans are tender.

Add zucchini, squash, and tomatoes to pan; simmer, uncovered, 10 minutes or until vegetables are tender.

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.