Cranberry Bean-Vegetable Soup with Pesto

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup carrots diced
• 3 cups cranberry beans fresh
• 1 cup basil leaves fresh
• 1  garlic clove minced
• 1  garlic clove peeled
• 1 cup leek thinly sliced ( 1 large)
• 2 teaspoons olive oil 
• 2 tablespoons parmesan cheese fresh grated
• 1.5 teaspoons pinenuts 
• 0.5 teaspoon salt 
• 1 Dash salt 
• 4 cups water 
• 1 cup baby squash diced yellow
• 1 cup zucchini diced

Equipment

• food processor
• bowl
• frying pan
• ladle
• dutch oven

Directions

1. To prepare pesto, drop pine nuts and garlic clove through food chute with food processor on; process until minced.
2. Add 2 teaspoons oil; pulse 3 times or until combined.
3. Add basil leaves, cheese, and dash of salt; process 30 seconds or until finely minced, scraping sides of bowl once. Set aside.
4. To prepare soup, sort and wash beans; set aside.
5. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat.
6. Add leek, carrot, and 1 minced garlic clove to pan; saut 4 minutes or until leek is tender.
7. Add 4 cups water and cranberry beans; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until beans are tender.
8. Add zucchini, squash, and tomatoes to pan; simmer, uncovered, 10 minutes or until vegetables are tender.
9. Stir in 1/2 teaspoon salt and pepper. Ladle 1 1/4 cups soup into each of 6 bowls; top each serving with 1 1/4 teaspoons pesto.