Category: Main Dishes / Vegetarian

Yield: 4-6 servings

Ingredients

1 1/2 cups chopped yellow onion 

1 cup chopped celery 

1 cup chopped carrots 

1 1/2 teaspoons minced garlic 

5 cups unsalted chicken or vegetable stock 

1 tablespoon chopped fresh thyme 

2 teaspoons chopped fresh sage 

2 cups chopped zucchini 

1 cup chopped green beans

1 (15.5-oz.) can unsalted cannellini beans, drained 

1 tablespoon fresh lemon juice 

1/2 teaspoon black pepper 

1/4 teaspoon kosher salt 

6 tablespoons spinach pesto 

Pesto Ingredients

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces)

1/2 cup extra virgin olive oil

1/3 cup pine nuts (can sub chopped walnuts)

3 garlic cloves, minced (about 3 teaspoons)

Salt and pepper to taste

Instructions

  1. Heat large saucepan over medium-high then add onion, celery, carrots, and garlic; cook 7 minutes, stirring occasionally. Add stock, thyme, and sage; bring to a boil. Cook 10 minutes or until reduced to about 5 cups.
  2. Reduce heat to medium-low. Add zucchini, haricots verts, and cannellini beans; cook 5 minutes. Stir in juice, pepper, and salt. Divide soup among 4 bowls; top each serving with about 1 1/2 tablespoons spinach pesto.

Pesto Instructions

  1. Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
  2. Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
  3. Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
  4. Season to taste with salt and pepper.

Use: Toss with pasta for a quick sauce, add to baked potatoes, or spread onto crackers or toasted slices of bread.