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.