Spring Vegetable Soup With Pesto

Total Time: 4 hrs 45 mins Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 6
• 1 cup dried navy beans or 1 cup beans, rinsed
• 1 bay leaf
• 1 teaspoon fresh thyme, finely chopped
• 2 medium leeks, diced and rinsed well
• 2 medium carrots, diced
• 8 ounces red bliss potatoes or 8 ounces yukon gold potatoes, peeled and cubed
• 1 lb plum tomato, cubed
• 2 cups low sodium vegetable broth
• 2 small garlic cloves
• 2 cups loosely packed fresh basil leaves
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• 4 ounces green beans, cut into 1/2 inch pieces
• 1 small zucchini, cubed
• 1 cup fresh shelled peas (or thawed frozen peas)
• 1 teaspoon coarse salt
• fresh ground pepper

Recipe

• 1 cover beans with 6 cups cold water in a large pot- bring to a boil; remove from heat and let stand, covered, 1 hour.
• 2 drain beans; return to pot- cover with 3 quarts cold water.
• 3 add bay leaf and thyme; bring to a boil.
• 4 reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
• 5 add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water.
• 6 simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
• 7 make pesto: finely chop garlic in a food processor.
• 8 add basil; process.
• 9 add cheese and oil; process until combined.
• 10 add green beans and zucchini to pot.
• 11 cook, uncovered, 20 minutes.
• 12 add peas; cook until soft, 5 to 10 minutes.
• 13 season with salt and pepper.
• 14 divide among bowls; top each with 1 heaping teaspoon pesto.