ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry Bean-Vegetable Soup with Pesto

Yield 6 servings
A quick, homemade pesto adds zip to this wholesome soup. Serve with toasted baguette slices.

Ingredients

  • Pesto:
  • 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
  • Soup:
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.