781-595-7771

Vegetable
Soup
with
Spicy
Vegan
Pesto

    Ingredients:

    • 2 15 ounce can cannellini beans, drained and rinsed
    • 2 medium carrots, chopped
    • 2 celery ribs, chopped
    • 1 large sweet onion, chopped
    • 4 garlic cloves, minced
    • 1 teaspoon minced fresh thyme
    • 1 tablespoon olive oil
    • 2 32 ounce containers low-sodium vegetable broth
    • 1 medium zucchini, chopped
    • ½ teaspoon freshly ground black pepper
    • ½ cup Bear Pond Farm Spicy Vegan Pesto

    Vegetable Soup with Spicy Vegan Pesto

     

    Ingredients:

    • 2 15 ounce can cannellini beans, drained and rinsed
    • 2 medium carrots, chopped
    • 2 celery ribs, chopped
    • 1 large sweet onion, chopped
    • 4 garlic cloves, minced
    • 1 teaspoon minced fresh thyme
    • 1 tablespoon olive oil
    • 2 32 ounce containers low-sodium vegetable broth
    • 1 medium zucchini, chopped
    • ½ teaspoon freshly ground black pepper
    • ½ cup Bear Pond Farm Spicy Vegan Pesto

     

    Instructions:

    In a small bowl, mash half of the beans and set aside.

    In a large pan or pot, sauté carrots and next 4 ingredients in oil over medium-high heat for 8 to 10 minutes or until vegetables are tender. Stir in broth, zucchini, and black pepper. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

    Stir in whole and mashed beans and cook, stirring occasionally, 10 to 12 minutes. Add the pesto, stir to combine and turn off heat.