This recipe tastes like spring! Easy to make, filling, and my carnivore husband doesn't miss the meat. I had the pesto straight to the soup and don't wait to spoon it in. Works better.
Vegetable Soup with Basil Pesto
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Our chunky take on pistou is chock-full of veggies, beans, and pasta. Serve it with lemon wedges.
Yield: Makes about 10 cups
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 large sweet onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 1 tablespoon olive oil
- 2 (32-oz.) containers organic vegetable broth
- 2 plum tomatoes, seeded and chopped
- 1 medium zucchini, chopped
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (15-oz.) can cannellini beans, drained and rinsed
- 1/2 cup uncooked mini farfalle (bow-tie) pasta
- Basil Pesto
- 1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
- 2. Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.
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