Name: Spring Vegetable Soup with Pesto
Yield: serves 6
Ingredients: 1 cup dried navy or white beans, rinsed; 1 bay leaf; 1 teaspoon fresh thyme, finely chopped; 2 medium leeks, diced and rinsed well; 2 medium carrots, diced; 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed; 1 pound plum tomatoes, cubed; 2 cups low-sodium vegetable broth; 2 small garlic cloves; 2 cups loosely packed fresh basil leaves; 1/4 cup finely grated Parmesan cheese; 2 tablespoons extra-virgin olive oil; 4 ounces green beans, cut into 1/2-inch pieces; 1 small zucchini, cubed; 1 cup fresh shelled or thawed frozen peas; 1 teaspoon coarse salt; Freshly ground pepper

Recipe information

Yield
serves 6

Ingredients

1 cup dried navy or white beans, rinsed

1 bay leaf

1 teaspoon fresh thyme, finely chopped

2 medium leeks, diced and rinsed well

2 medium carrots, diced

8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed

1 pound plum tomatoes, cubed

2 cups low-sodium vegetable broth

2 small garlic cloves

2 cups loosely packed fresh basil leaves

1/4 cup finely grated Parmesan cheese

2 tablespoons extra-virgin olive oil

4 ounces green beans, cut into 1/2-inch pieces

1 small zucchini, cubed

1 cup fresh shelled or thawed frozen peas

1 teaspoon coarse salt

Freshly ground pepper

Preparation

Step 1
Cover the beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
Step 2
Drain the beans; return to the pot. Cover with 3 quarts cold water. Add the bay leaf and thyme; bring to a boil. Reduce heat to medium; simmer, partially covered, until the beans are barely tender, about 2 hours.
Step 3
Add the leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
Step 4
Make the pesto: Finely chop the garlic in a food processor. Add the basil; process. Add the cheese and oil; process until combined.
Step 5
Add the green beans and zucchini to the pot. Cook, uncovered, 20 minutes. Add the peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes