Winter Vegetable Soup

I found this recipe on Epcurious.com and everybody liked it, including Chris. The cool thing was making the pesto, putting that on the soup bowl, then adding the soup when you serve it. The pesto added a blast of flavor. The only thing I would change was the addition of the crushed peppers. I would cut that in half. Deedy wasn't into that level of heat. I thought it warmed me up just fine :)

Ingredients

Pesto
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
Soup
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tablespoons water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 teaspoon dried crushed red pepper
2 tablespoons freshly grated Parmesan cheese

Making

For pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
For soup:
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

Per serving: calories, 353; total fat, 12 g; saturated fat, 2 g; cholesterol, 6 mg
Makes 4 servings.
Bon Appétit
Cooking for Health
December 2001