Yield: 1 servings
|1 tablespoon||Olive oil|
|1 small||Onion chopped|
|1||Celery stalk; sliced|
|2 cups||Peeled and cubed winter squash; (butternut or|
|1½||2 cups cooked beans; (great northern,|
|; chickpea or pinto)|
|4||Fresh sage leaves or 1/2 teaspoon dried|
|Sea salt and fresh ground pepper to taste|
|1 cup||Italian parsley; (leaves only)|
|2 smalls||Or 1 large clove garlic; minced|
|⅓ cup||Best quality olive oil|
|Salt and pepper to taste|
In a heavy saucepan (3 quart), saute onion in oil with pinch of salt for 2 minutes. Add remaining vegetables plus sage and cook for 10 minutes more over medium heat. You may add a tablespoon of water if needed. Add beans and 5 cups of water, bring to a boil over high heat. Cover and gently simmer 20 to 30 minutes or until squash falls apart when pressed with a spoon. Season with salt and pepper.
Meanwhile, wash and dry parsley, mince garlic, then combine pesto ingredients in a blender or processor. Puree and check for seasoning.
Serve one tablespoon of pesto over each bowl of soup.
S: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9205 Converted by MM_Buster v2.0l.