Sometimes a bowl of homemade soup just hits the spot. The aroma of fresh vegetables, herbs and seasoning fills the kitchen with a warming aroma and each spoonful brings comfort and nourishment to the day.
This cozy, one-pot soup offers maximum flavor and nutrition for minimal effort. Simply dice, sauté and stir your farm fresh, PA Preferred® veggies in a savory broth until tender and melded. A generous dollop of pesto and sprinkled chopped parsley add the perfect finishing touches.
Tuscan White Bean, Pesto & Kale Soup
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 34 min | 44 min |
Ingredients
- 2 tablespoons olive oil
- 1 medium Pennsylvania yellow onion, diced
- 2 Pennsylvania carrots, diced
- 2 Pennsylvania celery stalks, diced
- 3 cloves Pennsylvania garlic, minced
- 1 medium Pennsylvania russet potato, diced small
- 1 Pennsylvania zucchini, diced
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 (15-oz) can crushed tomatoes
- 6 cups vegetable or chicken broth
- 2 cups chopped Pennsylvania kale, stems removed
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- Basil pesto, for garnish
- Chopped fresh parsley, for garnish
Method
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots and celery, and saute until softened, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
- Add potato, zucchini, beans, tomatoes, broth, oregano, thyme, salt and pepper, and bring mixture to a gentle boil. Reduce heat to low and simmer soup until potatoes are tender, about 20-25 minutes.
- Add kale, and cook until wilted and tender, about 2-3 minutes. Remove from heat and ladle into serving bowls. Top each bowl with a generous spoonful of pesto and swirl gently to combine. Garnish with parsley and serve.
- Recipe and video: Dish Works
