Spring Vegetable Soup With Pesto

Ingredients

Serves 6

  • 1 cup dried navy or white beans, rinsed
  • 1 bay leaf
  • 1 teaspoon fresh thyme, finely chopped
  • 2 medium leeks, diced and rinsed well
  • 2 medium carrots, diced
  • 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
  • 1 pound plum tomatoes, cubed
  • 2 cups low-sodium vegetable broth
  • 4 ounces green beans, cut into 1/2-inch pieces
  • 1 small zucchini, cubed
  • 1 cup fresh shelled or thawed frozen peas
  • FOR THE PESTO
  • 2 small garlic cloves
  • 2 cups loosely packed fresh basil leaves
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • FOR THE SEASONING
  • 1 teaspoon coarse salt
  • Freshly ground pepper

Description

One Bowl Of This Hearty Soup Provides Three Of The Recommended Five Daily Servings Of Vegetables.

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