Vegetable Soup in a Bowl

Pesto Ingredients:

2 cups packed fresh baby spinach
1 cup packed fresh basil leaves
1/2 cup loosely packed fresh parsley
1/2 cup plum tomatoes, chopped
6 tsp toasted walnuts, chopped
2 tsp fresh lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
1 1/2 ounces Parmesan cheese,
grated (1/3 cup)
1 garlic clove, chopped
2 Tbs olive oil

Soup Ingredients:
2 bacon slices, chopped
1 1/2 cups onion, chopped
1 cup celery, chopped
1 cup carrots,chopped
1 1/2 tsp garlic, minced
5 cups unsalted chicken stock
1 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
2 cups zucchini, chopped
1 cup green beans,chopped
1 can cannellini beans, drained
1 tsp fresh lemon juice
1/2 tsp black pepper
1/4 tsp sea salt
6 Tbs spinach pesto


For the Pesto:
Bring a large pan filled with water to a boil.
Add spinach and basil; cook 20 seconds.
Remove spinach mixture to a bowl filled with ice water (reserve water in pan); let stand 30 seconds.
Drain, pat dry with paper towels.
Place parsley and next 7 ingredients
in food processor; process until chopped.
Add spinach mixture and 2 tablespoons oil;
process to combine.

For the Soup:
Cook bacon 4 minutes until crisp.
Add onion, celery, carrots, garlic;
cook 7 minutes, stir.
Add stock, thyme, sage and bring to boil.
Cook 10 minutes, reduced to 5 cups.
Reduce heat to medium-low.
Add zucchini, beans and cook 5 minutes.
Stir in juice, pepper, and salt.
Divide soup among 4 bowls;
top each with 1 1/2 Tbs spinach pesto.
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes