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White Bean Pesto Soup - Vegan

Cold weather can make your healthy eating resolutions difficult to keep. Kick 2013 off right with this healthy vegan soup. Perfect for a cold weekend, the ample leftovers can give you lunch for days! This soup fit my three criteria: it was filling, comforting and flavorful. It was such a simple vegetarian/vegan meal! Potatoes and beans add bulk, while carrots and rainbow chard add lots of color. The pesto add delicious flavor and a bit of a kick. Serve with some crusty bread.

Get the full recipe at: Gen Y Foodie

Ingredients

  • 1 cup dried cannelini beans, soaked (or 1.5 cans, rinsed)
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 large leek, washed and sliced
  • 2 large carrots, peeled and sliced
  • 1lb red potatoes, scrubbed and cut into ½” pieces
  • 3 cups rainbow chard, washed and chopped
  • 4 cups low sodium veggie broth
  • 3 cups of water
  • 1 tbsp fresh rosemary, chopped
  • 2 pesto cubes (or 2 tbsp prepared pesto)
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