White-Bean Soup With Pesto
Published March 6, 1993
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
THE SOUP
2 teaspoons olive oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 small leek (white part only), cleaned and finely chopped
8 ounces dried cannellini beans, soaked overnight in water
7 cups vegetable or chicken broth, homemade or low-sodium canned
1 baking potato, peeled and cut into ¼-inch cubes
2 tablespoons minced fresh thyme or 2 teaspoons dried
Salt and freshly ground pepper to taste
THE PESTO
1 ½ cups loosely packed basil leaves
1 large shallot, peeled and chopped
2 cloves garlic, peeled
1 tablespoon olive oil
¼ cup water
⅛ teaspoon salt, plus more to tast
Nutritional analysis per serving (4 servings)
70 grams carbs; 13 milligrams cholesterol; 481 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 11 grams fiber; 1458 milligrams sodium; 27 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
If you make this, definitely add some red wine vinager or fresh lemon juice to the pesto... It needs it desperately. I'm in the process of making this, but I think the soup will be okay if it's kind of bland as long as you have the pesto on top!
Probably also going to puree the soup to make it creamy.
basil pesto tasted weird in the white bean soup. yes i think it needs vinegar or lemon.
This is great even without the pesto. I threw in a handful of Swiss chard at the end because I had it, and served it with Parmesan cheese.
If you make this, definitely add some red wine vinager or fresh lemon juice to the pesto... It needs it desperately. I'm in the process of making this, but I think the soup will be okay if it's kind of bland as long as you have the pesto on top!
Probably also going to puree the soup to make it creamy.