Winter pesto soup

4 Servings

Ingredients

Quantity Ingredient
¼ cup Water
1 teaspoon Olive Oil
1 cup Chopped Onion
5 Cloves Garlic; Minced, Divided
1 cup Diced Red Potato
1 cup Diced Carrot Or Peeled Winter Squash
½ cup Chopped Celery Leaves
2 cups Low Sodium Tomato, Canned; Chop, W/ Juice
½ cup Canned Pinto Beans; Or Kidney
2 cups Nonfat Vegetarian Broth; Or Water
2 teaspoons Tomato Paste
2 tablespoons Minced Parsley
2 teaspoons Dried Basil
1 cup Chopped Spinach
2 tablespoons Chopped Walnuts; Or Pine Nuts
1 teaspoon Miso; Light-Colored

Directions

In a soup pot, heat water and olive oil. When simmering, add onion and half the garlic. cook, stirring, 5 - 6 minutes over med heat, or until the onion is soft but not browned. Add potatoe, carrot or squash, celery leaves, tomatoes and beans. Saute 2 minutes, stirring. Add stock or water, tomato paste; bring soup to a boil. Cover and simmer over med heat 15 minutes, or until potatoes are soft.

In blender, puree remaining garlic, parsley, basil, spinach, nuts and miso to make pesto. Before serving, stir pesto into soup.

VEGAN Makes 4 servings

This was **wonderful**!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe By : Vegetarian Times, 11/95, pg 38 Posted to Digest eat-lf.v096.n223 Date: Tue, 19 Nov 1996 20:24:34 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 122⅒,

Fat 2.4g,

Carb 22.3g,

Fib 5.8g,

Pro 5.3g,

Sod 657mg,

CFF 16.3%.

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