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White Bean & Veggie Soup with Pesto

White Bean & Veggie Soup with Pesto is quick, easy to make & nutritious. Serve with hot buttered toast. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mediterranean
Servings: 6
Author: Lovoni

Ingredients

  • 1 large leek or 2 small leeks
  • 6 cups good chicken or vegetable broth
  • 4 carrots, chopped
  • 2 cups thinly sliced celery
  • 1 teaspoon sea salt
  • a generous pinch of freshly ground pepper
  • 1 cup frozen peas
  • 15.5 oz can cannellini beans, rinsed & drained (white kidney beans)
  • 2/3 cup pesto (your own or store-bought)
PESTO
  • 2 cups packed fresh basil leaves
  • 1/2 cup pine nuts
  • 1 cup finely grated parmesan cheese
  • 2 garlic cloves, peeled
  • pinch of salt & freshly ground black pepper
  • 1/4 cup olive oil (approximately)

Instructions

To make the pesto:

  • Put basil, pine nuts, cheese, garlic, salt & pepper into a food processor bowl & process until finely chopped. Scrape mixture into a small bowl. Stir in the olive oil a tablespoon at a time until the oil is combined - about 1/4 to 1/3 cup of oil. Makes about 2/3 cup.
  • Trim & discard root end & the tough green tops from the leek. Slice leek & place in a fine metal strainer. Rinse under cold water to remove any dirt; drain. 
  • Heat broth in a large saucepan. Add leek, carrot, celery, salt & pepper. Cook, covered, on medium heat for about 20 – 30 minutes or until vegetables are tender.  
  • Add peas & beans & cook for 2 to 3 minutes or until hot. Ladle soup into heated bowls. Add a spoonful or two of pesto. Serve immediately with buttered toast.