Pesto Minestrone Soup

Video Block

Double-click here to add a video by URL or embed code. Learn more

2 T. olive oil                                   1 cup diced onion
2 ½ cups water or stock                 2 cups diced zucchini
1 -2 carrots                                     1 can 14.5 oz diced tomatoes
1 can cannelini beans, drained       2 handsful of spinach or chard               
½ t. pepper                                     ¾ t. oregano
2 garlic cloves, minced                  2 T. pesto
½ - 1 cup small dry pasta               grated pecorino cheese

Heat oil, add onion and sauté 4 minutes. Add water or stock and zucchini, carrots, tomatoes, oregano, pepper and garlic.
Bring to a boil, cover and reduce heat to a simmer for 25 minutes.  Lift cover and return to a boil, stir in pesto, pasta, beans and spinach cover and simmer additional 6 minutes.

For the pesto: Combine 2 large handfuls of fresh basil and 2 cloves of garlic in a food processor until well blended. With processor running gradually add in 1/2 cup good olive oil and 1/4 cup grated asiago cheese until well blended. Taste and add more olive oil as needed. May be added to soup after cooking or placed on top of soup when served.

Video Block

Double-click here to add a video by URL or embed code. Learn more

Kelly's Apple & Sweet Potato Soup

2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces

3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced

2 tablespoons  olive oil                                                 1 medium onion, chopped

2 cups low-sodium vegetable broth                             kosher salt and black pepper

pinch ground nutmeg                                                    1/3 cup walnuts

1 cup blue cheese, such as Gorgonzola or Stilton (4 ounces )

16 crackers or crostini

1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water. Bring to simmer and cook, covered, until the potatoes are tender, 12 to 15 minutes.
3. Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the pot.)
4. Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.