A French recipe, this delightfully warming soup is perfect on its own as a main course, or paired with a toasted sandwich or fresh French bread. Ooh la la! Serves 2 large bowls, or 4 side bowls.

For the pesto you’ll need:
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled

For the soup you’ll need:
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

Directions for the pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Directions for the 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 into bowls. Ladle soup over pesto; swirl to blend.

source: www.epicurious.com

A French recipe, this delightfully warming soup is perfect on its own as a main course, or paired with a toasted sandwich or fresh French bread. Ooh la la! Serves 2 large bowls, or 4 side bowls.

For the pesto you’ll need:
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled

For the soup you’ll need:
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

Directions for the pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Directions for the 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 into bowls. Ladle soup over pesto; swirl to blend.

source: www.epicurious.com