Mediterranean Bean Soup

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This Sea bean soup direction with tomato pesto is one power-packed comfortable dinner!

Avowedly, I someone had a weeklong and steady bed relation with soup. The warm-your-belly benignant of soup that is every bit as solid and tasty…plus freeing from the daunting head: "what's for party?"

Participate my current preoccupation: Sea noodle soup instruction with tomato pesto. A truly mythologic fusion of pulses that are usable in most pantries-kidney beans, cannellini beans, and chickpeas (or garbanzo beans).

Prep Time: 10 mins   Cook Time: 27 mins

INGREDIENTS

• Private Reserve Greek extra virgin olive oil
• 1 Large russet potato, peeled, diced into small cubes
• 1 medium yellow onion, chopped
• 1 15-oz can diced tomatoes
• 1 tbsp white vinegar
• 1 tbsp ground coriander
• 1 tsp Spanish paprika
• Salt and pepper
• 5 cups low sodium vegetable broth (or broth of your choice)
• 8-oz frozen spinach, no need to thaw
• 2 cups cooked red kidney beans (or 1 15-oz can)
• 2 cups cooked cannellini beans (or 1 15-oz can)
• 2 cups cooked chickpeas (or 1 15-oz can)
• Basil leaves for garnish, optional
• 1/3 cup toasted pine nuts for garnish, optional

FOR TOMATO PESTO SAUCE:

1. 2-3 large garlic cloves (you can start with less garlic if you’re not sure)
2. 1 1/2 cup diced fresh tomatoes
3. 15-20 large basil leaves
4. 1/2 cup Private Reserve Greek extra virgin olive oil
5. Salt and pepper
6. 1/3 to 1/2 cup grated Parmesan cheese

INSTRUCTIONS

1. In a large Dutch oven or heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
2. Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
3. Uncover, add vegetable broth and frozen spinach. Raise heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
4. While soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in grated Parmesan.
5. When soup is ready, remove from heat. Stir in the tomato pesto.
6. Transfer to serving bowl. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

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