Veggie Bean Soup with Pesto Sauce
This is a delightful soup to serve for lunch or dinner. The secret is in the easy-to-prepare pesto sauce that’s added on the top. Sprinkle freshly grated parmesan cheese on top and you have a yummy soup, perfect for a rainy day.
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 large carrots, diced
2 celery stalks, diced
1/2 pound green beans, cut into 1″ pieces
1 cup corn, fresh or frozen
1 can kidney beans, drained and rinsed
1 398 ml (14 oz) can diced tomatoes
4 cups chicken stock
2 cups water
4 fresh thyme sprigs
2 bay leaves
1 cup dry curly pasta
Salt and pepper
Parmesan cheese, grated
For the pesto sauce:
2 cloves garlic, minced
2 cups fresh basil leaves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
1/4 cup pine nuts
Heat oil in a large stockpot over medium-high heat and sauté onions, garlic, celery, carrots and green beans for about five minutes. Add corn, tomatoes, kidney beans, chicken stock, water, thyme. Add bay leaves and bring to a boil.
Simmer 25 minutes or until veggies are tender.
Add pasta and cook 10 more minutes. Season with salt and pepper.
For the pesto, add the garlic, basil, salt, olive oil and pine nuts into a food processor. Process until smooth and transfer to a small bowl.
When pasta is cooked, spoon soup into bowls. Add a dollop of pesto sauce and serve, passing the parmesan cheese.