White Bean Pesto Soup
Prep time: 
Cook time: 
Total time: 
  • 1 cup dried cannelini beans, soaked (or 1.5 cans, rinsed)
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 large leek, washed and sliced
  • 2 large carrots, peeled and sliced
  • 1lb red potatoes, scrubbed and cut into ½" pieces
  • 3 cups rainbow chard, washed and chopped
  • 4 cups low sodium veggie broth
  • 3 cups of water
  • 1 tbsp fresh rosemary, chopped
  • 2 pesto cubes (or 2 tbsp prepared pesto)
  1. Soak dried beans for at least 4 hours or overnight
  2. In a large pot, saute onion, garlic and leek in olive oil on medium heat 5-6 minutes until softened
  3. Season with salt and pepper to taste
  4. Add beans, veggie broth and water and bring to a boil
  5. Reduce heat to med-low and simmer until beans are cooked, 25-35 min
  6. Once beans are cooked, add potatoes, carrots, chard and rosemary
  7. Cover and simmer on med-low for 10-15 minutes, until potatoes are fork tender
  8. Swirl in pesto and serve
For CANNED beans: Skip steps 4 and 5 and just add beans when you add the potatoes and carrots. Follow the rest of the instructions.
Nutrition Information
Calories: 229 Fat: 4g Carbohydrates: 42g Sodium: 252mg Fiber: 9 Protein: 10
Recipe by Generation Y Foodie at http://www.generationyfoodie.com/2013/01/white-bean-pesto-soup.html