Winter Vegetable And Bean Soup With Pesto - cooking recipe

Ingredients

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

Preparation

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.