PESTO BEAN SOUP
This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. -Liz Bellville, Jacksonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.
Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 586mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
5-INGREDIENT CHICKEN PESTO SOUP
Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
- Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
- Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.
VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
- Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
- When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
- Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
- Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.
PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
PEA AND PESTO SOUP
Providing something hot to eat is the hardest challenge, and although flasks of soup provide scope for spillage and mess, I feel they are worth the risk. This soup - my all-time most-requested- has the bonus, too, of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the 'fresh' stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a processor, and it's best to use a blender which has a central bit in the top you can remove; this stops pressure building up, which in turn prevents you getting soup all over you or your walls. This would not be a good start to the day.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 17m
Yield enough for 2 hearty bowls
Number Of Ingredients 6
Steps:
- The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.
- Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
- Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*
- Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
WHITE-BEAN SOUP WITH PESTO
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the soup, heat olive oil in a large pot over medium heat. Add onion, garlic and leek and cook until softened, about 5 minutes. Stir in beans and broth. Bring to a simmer. Cook until beans are almost tender, about 1 hour. Stir in potato cubes. Cook until potato and beans are soft, about 20 minutes. Stir in thyme, salt and pepper.
- Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor. Process until chopped. Add olive oil and water. Process until smooth, stopping several times to scrape down sides of work bowl. Season with salt. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 12 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1464 milligrams, Sugar 11 grams
PISTOU SOUP
My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
Provided by somaluna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
- Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
- Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g
WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO
This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.
Provided by JonSnyde
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
- Serve topped with pesto.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g
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