The light, fresh energy of the herb is a perfect complement to any hearty bean and veggie soup, preventing it from becoming heavy, sinking in the body.
Ingredients
Pesto
- 1 cup packed fresh basil leaves
- ¼ cup extra-virgin olive oil
- 4 to 5 tablespoons lightly toasted pine nuts
- 1 to 2 teaspoons white miso
- 1 teaspoon red wine vinegar
- 1 teaspoon brown rice syrup
Soup
- 1 small red onion, diced
- ½ small leek, split lengthwise, rinsed well, and diced
- 3 to 4 fingerling potatoes, diced
- 2 small carrots, diced
- 1 yellow summer squash, diced
- 1 cup cooked cannellini beans (or other white beans)
- 5 cups spring or filtered water
- 1 bay leaf
- 2½ teaspoons white miso
- 1 cup fresh green beans, trimmed and sliced on the diagonal into ½-inch pieces
How to Make It
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To make the Pesto
- Blanch the basil in boiling water for 30 seconds, then drain and dry by wrapping it in a kitchen towel. This will help the pesto hold its green color. Combine the blanched basil, olive oil, pine nuts, miso, red wine vinegar, and brown rice syrup in a food processor fitted with the metal blade. Pulse to create a coarse paste. Set aside. To make the Soup
- Layer the onion, leek, potatoes, carrots, and summer squash in a soup pot in the order listed. Top with the beans; add the water and bay leaf. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer until the vegetables are quite soft, 20 to 25 minutes. Remove and discard the bay leaf.
- Working in batches, put the soup through a food mill or puree it in a food processor to create a smooth texture. Return the soup to the pot over medium heat. Remove a small amount of liquid and stir in the miso to dissolve it. Stir the miso mixture and green beans into the soup and simmer for 3 to 4 minutes, taking care not to boil, as it will destroy the enzymes in miso that aid digestion. Serve hot, with a dollop of pesto in each bowl.
