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Tuscan Bean Soup With Parsley Pesto

Here's how you make Tuscan Bean Soup With Parsley Pesto
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  • Servings: 8
  • Prep: 25m
  • Cook: 35m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR PESTO
  • 4 ounces walnuts (½ cup)
  • 2 cloves garlic
  • 4 cups fresh Italian parsley
  • 1/2 to 3/4 cup olive oil
  • ½ cup grated Parmesan cheese
  • ½ teaspoon fresh ground black pepper
  • FOR SOUP
  • 1/2 pound carrots (peeled and cut into 1-inch sections, 2 carrots)
  • 1 rib celery, cut into 1-inch sections
  • 1 onion, cut into wedges (8 ounces)
  • 8 ounces potatoes (redskin potatoes, peeled and cut into quarters, 2 small)
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 31 ounces cannellini beans (2 cans, 15.5 ounces drained and rinsed)
  • 1/2 pound pumpkin (peeled and cut into 2 inch chunks, 1 1/2 cups)
  • 1 can (14.5 ounce) chopped tomatoes
  • 2 to 3 cups vegetable stock (or water)
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 pound Swiss chard (thinly sliced, 1 bunch)
  • 3 tablespoons fresh parsley
  • Freshly ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To make pesto: Place walnuts and garlic in work bowl and pulse 3 - 4 times until finely chopped. Remove to a separate bowl.

  • Step 2: Add parsley and pulse until finely minced. Return chopped walnuts and garlic to work bowl and pulse 2 to 3 times to combine.

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: Heat olive oil in large stock pot over medium heat. Add carrots, celery, onion and garlic and sauté 2 to 3 minutes.

  • Step 6: Add cannellini beans and enough water to cover and simmer about 15 minutes until potatoes are cooked.

  • Step 7: Let cool slightly then puree ½ of the soup base in food processor. Return to pot.

  • Step 8: 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.

  • Step 9: 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.


We hope you enjoy this recipe!

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