White Bean Pesto Soup - Vegan

Cold weather can make your healthy eating resolutions difficult to keep. Kick 2013 off right with this healthy vegan soup. Perfect for a cold weekend, the ample leftovers can give you lunch for days! This soup fit my three criteria: it was filling, comforting and flavorful. It was such a simple vegetarian/vegan meal! Potatoes and beans add bulk, while carrots and rainbow chard add lots of color. The pesto add delicious flavor and a bit of a kick. Serve with some crusty bread. Get the full recipe at: Gen Y Foodie Ingredients

• 1 cup dried cannelini beans, soaked (or 1.5 cans, rinsed)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 large leek, washed and sliced
• 2 large carrots, peeled and sliced
• 1lb red potatoes, scrubbed and cut into ½” pieces
• 3 cups rainbow chard, washed and chopped
• 4 cups low sodium veggie broth
• 3 cups of water
• 1 tbsp fresh rosemary, chopped
• 2 pesto cubes (or 2 tbsp prepared pesto)