Italian Bean Soup

As many of you know, I am a huge fan of seasons. I think one of the main reasons that I love seasons so much is that a change in the air means a change in the kitchen 🙂 I LOVE soups. The fill you up; they’re cheap; they’re healthy & dog-gone-it I love them! 🙂 This particular recipe has been one of my favorites for years. It doesn’t have any meat in it, but you could easily toss in some left over Thanksgiving Turkey! Don’t try to make this w/o the pesto… it’s not that good w/o that extra kick. If you don’t have the time/energy to make the pesto @ home, then just buy some at your local grocery store. Most places stock some pretty yummy versions of pesto.

Hope you enjoy this as much as I do!

Soup Ingredients

  • 2 white (russet) potato (skinned & diced)
  • 1 onion
  • 1 zucchini (some times I also add summer squash)
  • 6 c. chicken stock
  • 10 oz frozen green beans
  • 1 c. egg noodles
  • 1 can garbanzo beans (chick peas) drained & rinsed
  • 1 can white kidney beans drained & rinsed
  • EVOO

Pesto Sauce Ingredients *You can also buy this pre-made!

  • 2-3 garlic cloves
  • 2 c. fresh basil
  • 1 handful of pinenuts
  • EVOO

Soup Instructions: In a large kettle, add ¼ c. of olive oil to coat the bottom of the pan. Dice and add the potato (skinned), zuchinni, and onion to the pan. Saute for 5-8 min till tender. Add chicken stock & put on medium heat. At this point, you can make the pesto.
After approx 10-15 minutes, add the egg noodles & green beans to the soup. Turn heat up to a slow boil & cook until noodles are tender. Add garbanzo beans & white kidney beans and heat through. Serve with a dollop of pesto sauce on top!
Pesto Instructions: Put the garlic clove & nuts into the food processor & pulse till finely chopped. Add basil and stream in EVOO as you run the food processor. You’ll need to add enough oil to make it into a saucy consistency. ***NOTE: Do not put pesto in the soup until just before serving!!!

Notes:

  • This soup freezes well, but remember to freeze the pesto seperately
  • You can freeze the pesto as well. I often do this and then just scoop out little bits for sauces at a later date
  • Pesto is a method more than a certain blend of ingredients. The last pesto I made actually had pecans & flat leaf parsley instead of pine nuts & basil (so much $$) …. but I still like the “regular” version the best
  • Don’t add the beans to early or they will break open
  • This was a recipe I got from the Rachel Ray show a long time ago… 2005 maybe? 🙂
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Filed under Recipes, Soups

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