Tuscan Bean Soup With Parsley Pesto
October 16, 2020
"From Sur La Table. Ignore ingredient weights and use the descriptions instead. Weights are shown only because this site requires it, but they're just VERY rough guesses."
- Serving Size: 1 (463.9 g)
- Calories 567.6
- Total Fat - 40.1 g
- Saturated Fat - 14 g
- Cholesterol - 56.1 mg
- Sodium - 756.5 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 7.5 g
- Sugars - 9.3 g
- Protein - 23.7 g
- Calcium - 638.4 mg
- Iron - 4.4 mg
- Vitamin C - 73.1 mg
- Thiamin - 0.3 mg
Step by Step Method
To make pesto: Place walnuts and garlic in work bowl and pulse 3 - 4 times until finely chopped. Remove to a separate bowl.
Add parsley and pulse until finely minced. Return chopped walnuts and garlic to work bowl and pulse 2 to 3 times to combine.
With the processor running on low, pour olive oil into narrow feed tube so oil slowly drizzles into pesto. Transfer pesto to medium bowl and stir in Parmesan cheese and black pepper to taste. Set aside.
Make the soup: Clean work bowl of the food processor. One at a time, process carrots, celery, onion, potatoes and garlic pulsing 3 to 4 times to coarsely chop. Empty bowl between each veggie.
Heat olive oil in large stock pot over medium heat. Add carrots, celery, onion and garlic and sauté 2 to 3 minutes.
Add cannellini beans and enough water to cover and simmer about 15 minutes until potatoes are cooked.
Let cool slightly then puree ½ of the soup base in food processor. Return to pot.
Wipe out bowl of processor and add pumpkin, pulsing 3 to 4 times to roughly chop. Add chopped pumpkin, tomatoes, vegetable stock, rosemary, bay leaf and salt to the pot. Simmer over low heat until pumpkin is tender, about 15 minutes.
Add chard and cook 2 to 3 minutes. Stir in parsley and season with black pepper to taste. Pour soup into bowls and top with a 1 to 2 teaspoons of the parsley pesto.
No special items needed.