Recipe for Winter Vegetable and Bean Soup with Pesto 
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Yield:
4
Ingredients:
Amount Ingredient
PESTO ----------------
2 cup fresh basil leaves - (packed)
1/2 cup drained canned diced tomatoes
3 tbl freshly-grated Parmesan cheese
2 tbl extra-virgin olive oil
3 x garlic cloves peeled
Salt to taste
Freshly-ground black pepper to taste
----------------- SOUP ----------------
2 lrg leeks, white and pale green parts only chopped
2 med carrots peeled, diced
1 x white-skinned potato - (6 oz) peeled, diced
3 tbl water
8 cup canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 oz green beans trimmed, and
cut into 1/2" pieces
15 oz canned cannellini (white kidney beans) rinsed, drained
1/4 tsp dried crushed red pepper
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: For pesto: Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)

For soup: Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes.

Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes.

Add green beans; reduce heat and simmer until beans are tender, about 6 minutes.

Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.

Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

This recipe yields 4 servings.

Comments:
This recipe hails from France.

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