Vegetable Soup with Basil Pesto

April 28, 2013
2 carrots, diced
2 celery ribs, chopped
1 T dried minced onion
1 t minced garlic
1 t fresh oregano
1 T olive oil

8 C vegetable broth
2 tomatoes, chopped and seeded (or 1 C crushed tomatoes)
1 chopped zucchini
1 ¼ t kosher salt
½ t black pepper
15 oz great white northern beans, rinsed and drained

Saute carrots and next 4 ingredients in oil until just tender.  Add broth, tomatoes, zucchini, salt and pepper.  Bring to a boil, reduce to simmer and cook until all veggies are tender.  Stir in beans and heat through.  Serve and top each serving with Parmesan and one teaspoon of basil pesto.

This soup can take other additions as well:  cooked rice, uncooked pasta…  Add with the beans.


Another recipe brought to you by your kitchen friends at the Latigo Dude Ranch.
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