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Tomato Basil Pesto Soup

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
10 servings
Dinner French
Tomato Basil Pesto Soup
Ingredients
  • 3 quarts vegetable broth
  • 2 cups water
  • 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
  • 4 zucchini, cut into small cubes
  • 3 carrots, cut into bite size pieces
  • 4 potatoes, cut into bite sized pieces
  • 1 bunch basil, leaves picked from stems
  • 10 cloves garlic, minced
  • 3 tomatoes, chopped
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) package spaghetti, broken into 2-inch pieces
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
Instructions
1
Heat the vegetable broth and water in a large pot over high heat, stirring occasionally until it reaches a rolling boil.
2
Add the green beans, zucchini, carrots, and potatoes to the pot, stirring gently to combine.
3
Continue boiling for a few minutes before reducing the heat to a lower setting and letting it simmer for 45 minutes.
4
Temporarily set aside the ingredients that will be added later to prepare a side dish, specifically the pistou.
5
Using a food processor, blend together the basil leaves, garlic, tomatoes, olive oil, and salt until they are finely chopped.
6
Set the prepared pistou aside for later use.
7
In a separate pot, combine the kidney beans, white beans, canned diced tomatoes, and spaghetti.
8
Bring the mixture to a simmer over medium heat, stirring occasionally until the spaghetti is tender and cooked through.
9
Remove the pot from the heat source and stir in the prepared pistou.
10
Finish serving by sprinkling grated Gruyere cheese and Parmesan cheese over the top of the soup.