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.
I could not find cranberry bean anywhere, so I had to substitute pinto beans instead. Since they were already cooked, the cooking time was a lot shorter. The recipe was great, alhough it was thicker than I like for leftovers. I will be on the lookout for cranberry beans.
This is a really great recipe--I am so surprised no one has tried it yet! This is my first time trying cranberry beans and I am an instant lover of them! I used dried beans cooked in my crock pot for this recipe, so instead of adding 4 cups of water and cooking the beans I added the amount of already cooked beans and filled water to meet the top of them in a measuring cup, adding 1 more cup to the pot. Since I had sauteed all my veggies all I had to do was add the beans and water, plus some dried basil (I omitted the pesto topping for lack of time this go around). I encourage anyone to try this recipes, it is going in as one of my favorites.
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