Mediterranean Bean Soup with Tomato Pesto

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat until shimmering but not smoking. Add the diced potato and chopped onion and cook for about 4 to 5 minutes, tossing often.
2. Add the canned diced tomatoes, white vinegar, ground coriander, Spanish paprika, salt and pepper. Stir, cover and cook for another 4 minutes.
3. Uncover and add the low sodium vegetable broth and frozen spinach. Raise the heat to medium-high and boil for about 4 minutes.
4. Add the red kidney beans, cannellini beans and chickpeas. Bring back to a boil, then lower to medium-low, cover and simmer for 15 to 20 minutes, until the potatoes are tender.
5. Meanwhile, make the pesto: put the garlic and fresh diced tomatoes in a food processor and pulse a few times. Add the basil leaves and blend. With the machine running, drizzle in the Greek extra virgin olive oil a little at a time. Transfer to a bowl and stir in the grated Parmesan.
6. Once the soup is ready, take it off the heat and stir in the tomato pesto. Serve in bowls, topped with basil leaves and toasted pine nuts if you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.