You can vary the vegetables depending on what is in season. In summer, include zucchini and tomatoes; in winter, potatoes and carrots.
Source: Rancho Gordon Heirloom Beans cookbook
In a soup pot over medium heat, warm the olive oil. Add the onion, garlic fennel, and a pinch of salt and saute until the vegetables are soft and fragrant, about 10 minutes. Add the cabbage, stir to coat with teh oil and cook until wilted, about 5 minutes. Add the broth and another pinch of salt. Bring to a boil and simmer, uncovered, for 15 minutes. Add the green beans and the borlotti beans and simmer for 15 minutes. Season to taste with salt and pepper.
Meanwhile, make the pesto: Put the garlic and a pinch of salt in a mortar and pound into a paste with a pestle. Transfer to a food processor. (You may also use the food processor for the first step, but pounding the raw garlic makes it mellow and sweet and creates a texture that integrates well into the pesto.) Add the arugula, parsley, and a pinch of salt. Process until will chopped. With teh motor running, slowly drizzle in the olive oil, stopping once to scrape down the sides of the bowl. Add the Parmesan and lemon joice and season to taste with salt and pepper.
Ladle the soup into warmed bowls and top with a dollop of pesto. Story any leftover pesto in the refrigerator for up to 1 week.
Look for vegan pesto recipes to sub out parmesan for dairy-free.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1157g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2331 | ||
Calories from Fat: 1475 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163.8g | 218 % | |
Saturated Fat 45.7g | 229 % | |
Monounsaturated Fat 70.5g | ||
Polyunsanturated Fat 34.1g | ||
Cholesterol 768.5mg | 236 % | |
Sodium 779.7mg | 27 % | |
Potassium 2320.9mg | 61 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 6.7g | ||
Protein 193.3g | 276 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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