Kale Pesto + Soup = Love….

Made with another gift from my Fairy Blog-mother, this next recipe is a symphony of fall flavors brought to a mighty crescendo by rustic Kale Pesto.
Paired with freshly baked Corn Bread, this is a comforting, filling meal. Bon Appetit!

Kale Pesto Cannellini Bean Soup
(Gluten-Free, Vegan)



Ingredients:

  • drizzle Extra Virgin Olive Oil
  • 1 small Yellow Onion, diced
  • 1 stalk Celery, chopped
  • 1 Carrot, chopped
  • 1 Zucchini, chopped
  • 1 New Jersey Sweet Potato, chopped
  • 4 cloves Garlic, minced
  • 1 Tblsp Poultry Seasoning
  • 2 tsp Thyme
  • 2 tsp Rosemary
  • Salt and Pepper, to taste
  • 1 quart No-Chicken Broth
  • 1 can Cannellini Beans, drained and rinsed
  • 1/2 cup frozen Peas
  • 2 handfuls Spinach
  • 1/4 cup Kale Pesto

Directions:

  1. Heat oil in a large soup pot over medium-high heat.
  2. Saute onion until translucent.
  3. Add celery and carrots and saute about 3 minutes.
  4. Add zucchini and saute about 2 minutes.
  5. Add the garlic, herbs, and spices and stir to combine.
  6. Add the stock sweet potatoes and beans and bring to a boil.
  7. Reduce heat to low, add the peas and spinach, cover, and allow to simmer about 10 minutes.
  8. Stir in pesto just before serving.
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    3 thoughts on “Kale Pesto + Soup = Love….

    1. Oh ~ this looks amazing! I made some kale pesto this summer and have it waiting in the freezer for wonderful discoveries such as this!You are a darling elf, and I hope you have an awesome birthday month!

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