White Bean Pesto Soup - Vegan

Start 2013 off right with this hearty vegan soup. It's filling, comforting, and perfect for a cold winter day. The recipe makes ample leftovers. 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: 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)