Cranberry Bean-Vegetable Soup with Pesto

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 19%
  • Fat: 4.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.5g
  • Carbohydrate: 30.9g
  • Fiber: 11.3g
  • Cholesterol: 1mg
  • Iron: 2.9mg
  • Sodium: 325mg
  • Calcium: 108mg

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

Preparation

  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.
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