Recipe for Winter Pesto Soup 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 cup Water
1 tsp Olive Oil
1 cup Chopped Onion
5 x Cloves Garlic Minced, Divided
1 cup Diced Red Potato
1 cup Diced Carrot Or
Peeled Winter Squash
1/2 cup Chopped Celery Leaves
2 cup Low Sodium Tomato, Canned Chop, W/ Juice
1/2 cup Canned Pinto Beans Or Kidney
2 cup Nonfat Vegetarian Broth Or Water
2 tsp Tomato Paste
2 tbl Minced Parsley
2 tsp Dried Basil
1 cup Chopped Spinach
2 tbl Chopped Walnuts Or Pine Nuts
Instructions:
Instructions: In a soup pot, heat water and olive oil. When simmering, add onion and half
the garlic. cook, stirring, 5 - 6 minutes over med heat, or until the onion
is soft but not browned. Add potato, carrot or squash, celery leaves, tomatoes and beans. Saute 2 minutes, stirring. Add stock or water, tomato
paste; bring soup to a boil. Cover and simmer over med heat 15 minutes, or
until potatoes are soft.

In blender, puree remaining garlic, parsley, basil, spinach, nuts and miso to make pesto. Before serving, stir pesto into soup.

VEGAN
Makes 4 servings

This was
**wonderful**!!

NOTES : We made this for dinner tonight and it was excellent!!

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