I just tried this recipe tonight for the first time. I love soup and I make it from scratch all the time. I followed the recipe exactly, except I added a little pat of butter at the very end for an extra flavor boost. This is a great, healthy recipe for dinner or lunch. The beans make it very hearty. This is a very filling soup, not to be dismissed for the lack of meat. I made garlic bread to accompany the meal. Would love to serve this as an appetizer sometime, but it definitely holds it own as the main course. Between all the vegetables you have to chop, make sure you allow at least an hour and a half to make this, unless you have someone that can help you chop. This is going into the recipe box!
Vegetable Soup with Basil Pesto
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
- 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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