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Tomato & Bean Pesto Soup

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Even though it has been a mild winter, I still love soup! I didn’t have this love for soup until this year. There is something about it that is so filling and you don’t even realize it until after you finish a nice, warm bowl. What is your favorite soup? This past weekend we went to Judy’s on Cherry and I had the curry butternut squash and crab soup. This soup is something I definitely need to recreate. Well yesterday I made Tomato & White Bean Pesto soup. The recipe came from the Self magazine and was a pretty speedy recipe…

Adapted from Self magazine

Ingredients:

  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 2 Tbsp olive oil
  • 2 cans cannellini beans, rinsed
  • 1 can diced tomatoes
  • 1 quart vegetable broth
  • 2 bay leaves
  • 2 cups basil
  • 1/4 cup walnuts
  • 1 to 2 Tbsp olive oil
  • 1 Tbsp parmesan cheese

Directions:

  1. Place celery, carrots and onions in large pot with 2 Tbsp olive oil.
  2. Let soften 7 minutes or so on medium heat.
  3. Add stock, beans, tomatoes and bay leaves, bring to boil.
  4. Reduce heat and simmer 15 minutes or until very soft.
  5. While cooking, place basil, walnuts, oil and cheese in food processor, blend until smooth.
  6. Once vegetables are soft, place half of soup in food processor and mix until smooth.
  7. Repeat process with other half.
  8. Right before serving, swirl pesto into soup, sprinkle with cheese and ENJOY!!
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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

4 responses »

  1. I just made a fresh batch of pesto to go on grilled fish tonight and have lots left over. I so want to give this soup a try. Take care, BAM

    Reply
  2. what a great, easy soup 🙂

    Reply

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