Vegetable Soup with Pesto

Now I’ll admit, I could eat basil pesto on anything, but a dollop on fresh veggie soup is just heaven to me. The light, fresh energy of the herb is a perfect complement to any hearty bean and veggie soup, preventing it from becoming heavy, sinking in the body.

Makes 3-4 servings

Ingredient List:

Pesto

• 1 cup packed fresh basil leaves
• ¼ cup extra-virgin olive oil
• 1-2 teaspoons white miso
• 4 to 5 tablespoons lightly toasted pine nuts
• 1 teaspoon red wine vinegar
• 1 teaspoon Suzanne’s Specialties brown rice syrup

Soup

• 1 small red onion, diced
• ½  small leek, split lengthwise, rinsed well diced
• 3-4 fingerling potatoes, diced
• 2 small carrots, diced
• 1 yellow summer squash, diced
• 1 cup cooked cannellini or other white beans
• 5 cups spring or filtered water
• 1 bay leaf
• 2 ½ teaspoons white miso       
• 1 cup fresh green beans, trimmed and sliced on the diagonal into ½ inch pieces

Step By Step Instructions:

Prepare the pesto: Blanch basil in boiling water for 30 seconds and dry by wrapping in a kitchen towel. This will help pesto hold its green color. Combine all ingredients in a food processor fitted with the metal blade pulse to create a coarse paste. Set aside.

Prepare the soup: Layer onion, leek, potatoes, carrots and squash in a soup pot in the order listed. Top with beans; add water and bay leaf. Cover; bring to a boil over medium heat. Reduce heat to low simmer until vegetables are quite soft, about 20-25 minutes.

Put soup, in batches, through a food mill or puree in a food processor to create a smooth texture. Return soup to pot over medium heat. Remove a small amount of liquid and use to dissolve miso. Stir miso mixture and green beans into soup and simmer for 3-4 minutes, taking care not to boil, as it will destroy enzymes in miso that aid digestion. Serve soup with a dollop of pesto in each bowl.