Recipes
.png)
If you haven’t tried putting pesto in soup, prepare to have your mind blown. When serving this dish to family and friends, I’ve seen it be eaten two ways: some people mix the dollop of pesto completely into the rest of the soup, and some people leave the pesto dollop whole and take a small taste with every bite of soup. If you do it the “leave the dollop whole” way, your tastebuds get a blast of two vastly different flavors and textures. It’s great both ways and I recommend trying each one!
This pasta-less minestrone is ultra-comforting without being heavy.
For the soup
• 4 cups mushroom broth
• 1 sprig fresh rosemary
• 1 large organic carrot (Chopped)
• 3 small organic celery stalks (Chopped)
• 6 cloves garlic (minced)
• 1/2 large yellow onion (chopped small)
• 4 roma tomatos (Chopped)
• 1/2 tsp salt
• 2 tbsp olive oil
• 2 cups cooked beans (I used great white northern beans and kidney beans)
• 1 tsp fresh sage (minced)
• 1 tsp fresh thyme (minced)
For the pesto
• 1 cup packed basil leaves
• 1/4 tsp sea salt
• 1/2 cup walnut pieces
• 1/4 cup olive oil
• 2 tbsp water
• 2 cloves garlic
For the soup
1. To a large pot, add broth, rosemary, carrot and celery and bring to a boil. Once boiling, turn down to a simmer. Simmer until carrots and celery begin to soften.
2. Meanwhile, sauté onion in 1 tablespoon olive oil for 1 minute in a large pan over medium heat.
3. Add the 6 cloves of minced garlic to the pan and sauté for another 2 minutes.
4. Add tomatoes and 1/2 teaspoon salt to the pan and cook for 5 minutes, until tomatoes begin to fall apart, but there are still some whole pieces. Remove from heat.
5. When carrots and celery are soft but not mushy, turn the heat to low and add the tomato mixture, beans, sage, thyme and 1 tablespoon of olive oil and cook for 3 more minutes.
For the pesto
1. Combine all ingredients in a food processor and process until smooth.
Serve the soup with a dollop of the pesto on top.
.png)
