Healthy eating: Pesto bean soup | SteamboatToday.com
YOUR AD HERE »

Healthy eating: Pesto bean soup

Healthy Eating
HealthEating

Pesto bean soup

2 t. olive oil

3 cloves garlic, minced

1 lb. of cauliflower, chopped

4 c. vegetable broth

1/2 t. dried thyme

1/2 t. salt

1/4 t. black pepper

1 T. cornstarch

1 c. fresh basil leaves

1 small bunch Swiss chard, chopped with stems

2 cans (15 oz.) white beans (cannelloni, navy, great northern)

Toasted pine nuts for garnish

Sautee garlic in olive oil for one minute. Add cauliflower, 3 c. broth, thyme, salt and pepper. Cover and boil until cauliflower is tender. Reduce heat to a low boil. Vigorously mix remaining 1 c. broth and cornstarch until dissolved. Add to pot, stirring often for five minutes until thickened. Add basil leaves and remove from heat. Puree in a blender in batches until smooth. Return soup to pot over medium heat and add beans and greens until heated through. Garnished with toasted pine nuts. Serves four.


Support Local Journalism

Support Local Journalism

Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.
 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User