MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO
Not your average bean soup recipe! This one pot Mediterranean bean soup is loaded with nutrition, texture and flavor from warm spices, aromatic, and a bright tomato pesto. Vegetarian. Gluten Free. Great to make ahead and freeze (see notes.)
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 21
Steps:
- In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
- Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
- Uncover, add the vegetable broth and frozen spinach. Raise the 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 the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the 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 the grated Parmesan.
- When the soup is ready, remove from heat. Stir in the tomato pesto.
- Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!
Nutrition Facts : Calories 366.1 kcal, Sodium 568.1 mg, Fat 20.2 g, SaturatedFat 3.1 g, Carbohydrate 37.3 g, Fiber 11.2 g, Protein 14 g, Cholesterol 3.7 mg, ServingSize 1 serving
EASY TORTELLINI PESTO SOUP
Plum tomatoes and pesto flavor this tasty soup, which is quick to make, too, thanks to a package of refrigerated three-cheese tortellini.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Bring broth to boil in large saucepan. Add pasta; cook 5 min., adding tomatoes to the boiling water for the last minute of the cooking time. Remove from heat.
- Stir in pesto; sprinkle with cheese.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 2 g, Protein 14 g
PESTO TOMATO SOUP
Tomato and basil is a classic flavor combination. This recipe will yield a delicious, creamy tomato soup, with a fresh swirl of pesto for a bright and colorful basil-y finish.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.
SOUL-WARMING TOMATO-PESTO SOUP
I won the soup-off contest at my work with this recipe with pesto. It's very good and quick to put together!
Provided by Anjelica Klade
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 8h25m
Yield 12
Number Of Ingredients 15
Steps:
- Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.
- Stir rice and pesto into the cooker; cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 32.3 g, Cholesterol 6.3 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.4 g, SaturatedFat 2.6 g, Sodium 793 mg, Sugar 7.8 g
EASY TOMATO PESTO SOUP
This is my version of Bountiful Bread's Tomato Pesto soup. It's easy and quick to make. It's great accompanied with a sandwich or just some good sliced bread and butter.
Provided by Silnayadevochka
Categories Low Protein
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
- **DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
- Add pesto. Stir and heat through.
- Just before removing soup from stove, add grated parmesan cheese and combine.
- The soup does taste better if given time to set overnight in the refrigerator.
Nutrition Facts : Calories 179.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.1, Sodium 948.6, Carbohydrate 31.1, Fiber 3.6, Sugar 20.6, Protein 9.4
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
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