Lindsey's Minnestrone Pesto Soup
Lindsey
ingredients
- 1 can premium white beans
- 1 can of another fav. bean
- 2 14 1/2oz can fat free chicken broth
- 10 or more baby carrots sliced
- 1 med. red onion
- 4 cloves of garlic minced
- 1 bay leaf
- 1/2 tsp. pepper
- 1 14 1/2 oz can of diced tomatoes
- 1 cup of green beans
- 2 sm zucchini
- 1 1/2 cup of pasta dry
- 4 red potatoes
- 1/2 - 1 cup of reduced fat pesto
- Reduced fat pesto:
- 1 cup fresh basil leaves
- 3/4 cup of fresh spinach leaves
- 1/2 cup grated Parmesan
- 1/4 cup pine nuts or sunflower seeds
- 2 T minced garlic
- 1/4 t salt
- 2 T olive oil
- 2-4 T of water (depending on how thick you like your pesto)
directions
- 1
Soup - Combine, beans, chicken broth, & 3 cups of water in big pot. Add garlic, carrot, onion, baby leaf and pepper. Bring to boil. Reduce heat. Simmer covered for about 15-20 minutes.
- 2
Add tomatoes, green beans, & zucchini. Cook covered 25 more minutes. Add pasta and diced potatoes. Cook covered for 15 more minutes. Remove bay leaf. Stir in pesto. Add generous amounts of garlic salt, lemon pepper, thyme and basil.
- 3
PESTO:
- 4
Combine basil, spinach, cheese, nuts, garlic and salt in blender or food processor, with several turn ons and offs, until a paste is formed. Gradually add, water and oil, and blend again until desired consistency. Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Source: Lindsey
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