White Bean Pesto Soup

 

Ingredients

2 cup dried white beans, soaked

1 medium onion, diced cone #2

2 cloves of garlic, minced

1 potato cone #3

1 large carrots, cone #3

3 cups rainbow chard, washed and chopped

6-7 cups veggie broth

2 tbsp prepared pesto

 Pesto-

Ingredients:

1 1/2 cups fresh basil

1/3 cup olive oil

1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)

5 cloves garlic

1/3 cup nutritional yeast

3/4 teaspoon salt

1/2 teaspoon black pepper

 

Directions

Soak dried beans for at least 4 hours or overnight

In 7 qt or MP5 sauté onion, garlic in small amount of oil on medium heat 5-6 minutes until softened. Add beans, veggie broth and water and bring to a boil – 450 degrees

Reduce heat to med-low and simmer until beans are cooked, 25-35 min

Once beans are cooked 30 mins, add potatoes, carrots, chard.

Cover and simmer on med-low for 10-15 minutes, until potatoes are fork tender

Swirl in pesto and serve