Mediterranean Bean Soup Recipe With Tomato Pesto Food

MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO

Steps:

• In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
• Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
• Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
• While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.
• When the soup is ready, remove from heat. Stir in the tomato pesto.
• Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

BUTTER BEAN, SUN-DRIED TOMATO & PESTO SOUP

Steps:

• Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
• Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
• Heat gently, stirring frequently for 5 minutes, then season to taste before serving.

BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP

Steps:

• Put stock in a pan with the butter beans and bring just to a boil.
• Reduce the heat and stir in the tomato puree and pesto.
• Cook gently for 5 minutes.
• Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
• Process until smooth, then return the puree to the pan.
• Heat gently, stirring frequently, for 5 minutes, then season if necessary.
• Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

EASY TOMATO PESTO SOUP

Steps:

• In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
• **DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
• Add pesto. Stir and heat through.
• Just before removing soup from stove, add grated parmesan cheese and combine.
• The soup does taste better if given time to set overnight in the refrigerator.

MEDITERRANEAN BEAN SOUP

Steps:

• Rinse the beans and pick out any debris.
• Put the beans in a crockpot set on high.
• Add the salt and water.
• Cook for 8 hours or overnight, or cook in simmering water on the stove for a couple of hours.
• Heat the oil in a wide skillet over medium heat.
• Add the onion, bell pepper, carrots, and celery.
• Cook, stirring occasionally, for about 15 min until soft.
• Add the garlic and cook for 3-4 min more.
• Scrape the vegetables into the beans.
• Rinse the kale and remove any big stems.
• Chop the leaves and add to the soup along with the tomatoes, basil, rosemary and red pepper flakes.
• Cook until the kale is wilted and tender, about 15-20 minute.