Pesto Soup with Pasta, Beans and Greens
This quick, weeknight soup—from our friends at Community Grains—is perfect for the changing seasons when you're craving the fresh flavors of spring, but the chill of winter is still lingering in the air. Make sure you finish with a hearty drizzle of extra virgin olive oil!
Recipe and photo courtesy of Community Grains
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- 2 teaspoons extra virgin olive oil
- 3 cloves garlic, coarsely chopped
- 1 small head cauliflower (about a pound), leaves removed, cut into florettes
- One 7-ounce can artichoke hearts, drained and rinsed (about 5 hearts)
- 4 cups vegetable broth, divided
- 1/2 teaspoon sea salt
- Lots of freshly ground Black Tellicherry Peppercorns
- 1 cup tightly packed basil leaves, plus a little extra for garnish
- 6 ounces Community Grains 'IP' Organic Whole Grain Fusilli
- 1 14-ounce can white beans, rinsed and drained
- 1 small bunch Swiss chard, stems discarded, coarsely chopped
- Juice of one lemon
- Grated Parmigiano-Reggiano cheese, for finishing
Set a pot of well-salted water over high heat and bring to a rolling boil. Once boiling, add pasta and cook until just al dente , about 6 minutes. Drain immediately and cool down with cold water or over an ice bath. Set aside.
Meanwhile, preheat a 4-quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. Add cauliflower and continue to sautée on medium-high heat for 4–5 minutes, giving the cauliflower a hint of color at the edges.
Add 4 cups of broth, artichoke hearts, salt, and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender. Lower heat a bit so that the soup is at a slow boil. Add basil leaves, and remove from heat. Use a blender to puree until smooth. Taste, and season with salt and pepper to taste.
Return to the stove over medium heat. Add the greens and cook for about 3 minutes. Add pasta and beans and cook for another 2 minutes, until warmed through. Stir in the lemon juice and serve, garnished with additional torn basil leaves, a glug of extra virigin olive oil, freshly cracked pepper, and grated Parmigiano-Reggiano.