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Servings: 4 servings
Each serving has about 353 calories.
This French recipe has been modified somewhat because it included a recipe for pesto that included tomatoes. We always have home-made pesto in the freezer (to which Parmesan cheese must be added), so the tomato is added earlier here.
Marlys and Glenn
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tablespoons water
8 cups canned vegetable broth
1 ripe tomato, finely chopped
½ cup orzo (rice-shaped pasta); rosamarina is a suitable substitute
6 ounces green beans, trimmed, cut into ½-inch pieces
1 15-ounce can cannellini (white kidney beans), rinsed, drained (or use white navy beans)
¼ teaspoon dried crushed red pepper
½ cup prepared pesto
2 tablespoons freshly grated Parmesan cheese
Combine leeks, carrots, and diced potato with 3 tablespoons water in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in tomato and orzo. Boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini beans and crushed red pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with Parmesan cheese.
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