Mediterranean Bean Soup

This Sea bean soup direction with tomato pesto is one power-packed comfortable dinner!
Avowedly, I someone had a weeklong and steady bed relation with soup. The warm-your-belly benignant of soup that is every bit as solid and tasty…plus freeing from the daunting head: "what's for party?"


Participate my current preoccupation: Sea noodle soup instruction with tomato pesto. A truly mythologic fusion of pulses that are usable in most pantries-kidney beans, cannellini beans, and chickpeas (or garbanzo beans).

Prep Time: 10 mins   Cook Time: 27 mins

INGREDIENTS
  • Private Reserve Greek extra virgin olive oil
  • 1 Large russet potato, peeled, diced into small cubes
  • 1 medium yellow onion, chopped
  • 1 15-oz can diced tomatoes
  • 1 tbsp white vinegar
  • 1 tbsp ground coriander
  • 1 tsp Spanish paprika
  • Salt and pepper
  • 5 cups low sodium vegetable broth (or broth of your choice)
  • 8-oz frozen spinach, no need to thaw
  • 2 cups cooked red kidney beans (or 1 15-oz can)
  • 2 cups cooked cannellini beans (or 1 15-oz can)
  • 2 cups cooked chickpeas (or 1 15-oz can)
  • Basil leaves for garnish, optional
  • 1/3 cup toasted pine nuts for garnish, optional

FOR TOMATO PESTO SAUCE:
  1. 2-3 large garlic cloves (you can start with less garlic if you’re not sure)
  2. 1 1/2 cup diced fresh tomatoes
  3. 15-20 large basil leaves
  4. 1/2 cup Private Reserve Greek extra virgin olive oil
  5. Salt and pepper
  6. 1/3 to 1/2 cup grated Parmesan cheese

INSTRUCTIONS

  1. 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.
  2. Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
  3. 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).
  4. 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.
  5. When soup is ready, remove from heat. Stir in the tomato pesto.
  6. Transfer to serving bowl. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

Related Posts :

  • Sauteed Bok Choy with ShrimpSautéed shrimp with Bok Choy is a simple recipe involving baby bok choy. This vegetable is somewhat similar to the vegetable known as pechay… Read More...
  • Potatoes RomanoffPotlucks aren't only superb due to the fact you simply have to make one component and also you get to eat tons of other things, but you furt… Read More...
  • Cobb SaladWe all know having breakfast for dinner is amazing ... but breakfast for lunch. Cobb salad always has given us the vibrations when we enjoy … Read More...
  • Easy Thai Shrimp SoupSkip to take home and try to make this at home – this is amazingly easy and more delicious and healthy x 10000!I am a sucker for take-away T… Read More...
  • Kangkong in oyster sauce Kangkong in oyster sauce is a simple vegetable dish consisting of green leafy vegetables are known locally in the Philippines as kangkong, o… Read More...

0 Response to "Mediterranean Bean Soup"

Posting Komentar