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Three Bean Soup with Tomato Pesto

Three Bean Soup with Tomato Pesto

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Vegetarian

Cook Time

37 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Soup:

olive oil extra virgin
1 large potato russet; peeled, washed and diced into small cubes
1 15 oz can tomatoes diced
1 tbsp white vinegar
1 tbsp coriander ground
1 tsp paprika Spanish
salt and pepper
5 cups vegetable broth low-sodium
8 oz spinach, frozen no need to thaw
2 cups kidney beans red; cooked
2 cups white kidney (cannellini) beans
2 cups chickpeas
basil leaves for garnish, optional
1/3 cup pine nuts toasted, for garnish (optional)

Tomato Pesto:

2 large cloves garlic
1 1/2 cup tomatoes fresh; diced
15 leaves basil
1/2 cup olive oil extra virgin
salt and pepper
1/3 cup parmesan cheese grated

Instructions

In a large Dutch oven or heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
Uncover, add vegetable broth and frozen spinach. Raise 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 soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While 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 grated Parmesan.
When soup is ready, remove from heat. Stir in the tomato pesto.
Transfer to serving bowl. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!