Makes 10 servings.
This is a hearty, flavorful winter soup. The touch of pesto definitely adds to the flavor. After the presentation, be sure to stir the pesto into the soup.
- ½ pound dried large lima beans
- 3 tablespoons extra- virgin olive oil
- 2 medium onions, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 6 ½ cups vegetable broth
- 1 ¾ pounds Yukon Gold potatoes, peeled and cubed
- Kosher salt
- Freshly ground black pepper
GARNISH - PESTO
- 3 cups tightly packed basil leaves
- 2 garlic cloves, quartered
- ¼ cup extra -virgin olive oil
- ½ teaspoon kosher salt
- Place beans into a bowl and cover with cold water.
- Leave overnight and drain.
- Heat the oil in a large covered saucepan and sauté onions and garlic for a few minutes.
- Add the beans and 6 cups of broth. Bring to a boil, lower the heat, and cook covered for20 minutes.
- Add the potatoes and cook for another 30 minutes or until the potatoes are soft.
- Strain the soup through the medium disc of a food mill and return to the saucepan.
- Adjust the consistency with the extra ½ cup of broth as needed. Season to taste with salt and pepper.
FOR THE PESTO
- Place basil and garlic into a food processor fitted with a steel blade. With the motor running add the oil very slowly through the feed tube and pulse until smooth.
- Transfer to a container and cover tightly to prevent discoloration.
Ladle the soup into heated soup bowls, and place a generous teaspoon of garnish in the center.
When reheating the soup, be sure to do it on a low to medium flame, otherwise the beans and the potatoes may begin to stick to the bottom.