Print
Course Entrees, Soups
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Vegetarian
Recipe Contributed By The Mediterranean Dish

Share This Recipe

Three Bean Soup with Tomato Pesto

Prep Time 10 minutes
Cook Time 27 minutes
servings

Ingredients

Soup:

  • olive oil, extra virgin
  • 1 large potato, russet; peeled, washed and diced into small cubes
  • 1 15 oz can tomatoes, diced
  • 1 tbsp white vinegar
  • 1 tbsp coriander, ground
  • 1 tsp paprika, Spanish
  • salt and pepper
  • 5 cups vegetable broth, low-sodium
  • 8 oz spinach, frozen, no need to thaw
  • 2 cups kidney beans, red; cooked
  • 2 cups white kidney (cannellini) beans
  • 2 cups chickpeas
  • basil, leaves for garnish, optional
  • 1/3 cup pine nuts, toasted, for garnish (optional)

Tomato Pesto:

  • 2 large cloves garlic
  • 1 1/2 cup tomatoes, fresh; diced
  • 15 leaves basil
  • 1/2 cup olive oil, extra virgin
  • salt and pepper
  • 1/3 cup parmesan cheese, grated

Instructions

  • In a large Dutch oven or heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
  • Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
  • Uncover, add vegetable broth and frozen spinach. Raise heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
  • While soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in grated Parmesan.
  • When soup is ready, remove from heat. Stir in the tomato pesto.
  • Transfer to serving bowl. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!
Comments