Tomato and white bean soup with spinach pesto from Fresh & Fast Vegetarian: Recipes That Make a Meal by Marie Simmons

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm green bean and tomato salad with mint; Broccoli, dill and lemon spread; Braised Swiss chard with pecorino curls; Vegetable paella; Roasted asparagus with chopped egg, feta and black olives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Omit the cheese from the pesto to make this dish vegan.

  • Emily Hope on March 21, 2013

    As written, I thought the soup base was just so-so. Not enough going on to make it interesting, and I don't care for the texture of canned diced tomatoes in a soup. However, I do like the idea of putting a greens-based pesto into the soup--rather than the spinach pesto called for, I used a kale pesto from Janet Fletcher's Eating Local, since I had kale on hand. Definitely added some needed oomph to the soup. If I were going to make this again, I'd use pureed tomatoes, think about adding more ingredients (pancetta, leeks, greens?) to the soup, and perhaps use the broth from the cooked beans as liquid. Served with roasted sweet potatoes on the side and toast spread with goat cheese into which I'd mashed some of the kale pesto.

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