Cranberry Bean and Vegetable Soup with Pesto

Homemade pesto adds a zip to this tasty soup!

Serves 6


  • 1 1/2 teaspoons pine nuts
  • 1 garlic clove, peeled
  • 2 teaspoons olive oil
  • 1 cup fresh basil leaves
  • 2 tablespoons Parmesan cheese, grated
  • Dash of salt


  • 3 cups fresh cranberry beans
  • 2 teaspoons olive oil
  • 1 cup leek (about 1 large), thinly sliced
  • 1/2 cup carrot, diced
  • 1 garlic clove, minced
  • 4 cups water
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • 1 (14 1/2-ounce) can diced tomatoes, undrained,
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Pesto: Drop pine nuts and garlic clove through food chute with food processor on; process until minced. Add 2 teaspoons oil; pulse 3 times or until combined. Add basil leaves, cheese and dash of salt; process 30 seconds or until finely minced, scraping sides of bowl once. Set aside.

Soup: Sort and wash beans; set aside. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Add leek, carrot, and 1 minced garlic clove to pan; saute 4 minutes or until leek is tender. Add 4 cups water and cranberry beans; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until beans are tender.

Add zucchini, squash, and tomatoes to pan; simmer, uncovered, 10 minutes or until vegetables are tender.

Stir in 1/2 teaspoon salt and pepper. Ladle 1 1/4 cups soup into each of 6 bowls; top each serving with 1 1/4 teaspoons pesto.

Notes: Serve with toasted baguette slices if desired.

Serv. Size: 1 1/4 cup

Amount Per Serving

Cals: 195 From Fat: 19

Total Fat: 4.2g

Cholesterol: 1mg

Sodium: 325mg

Total Carb: 30.9g

Dietary Fiber: 11.3g

Sugars: na

Protein: 10.5g