Bean Soup with Pesto

Bean Soup with Pesto.jpg

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


  • 3 cups tightly packed basil leaves
  • 2 garlic cloves, quartered
  • ¼ cup extra -virgin olive oil
  • ½ teaspoon kosher salt


  1. Place beans into a bowl and cover with cold water.
  2. Leave overnight and drain.
  3. Heat the oil in a large covered saucepan and sauté onions and garlic for a few minutes.
  4. Add the beans and 6 cups of broth. Bring to a boil, lower the heat, and cook covered for20 minutes.
  5. Add the potatoes and cook for another 30 minutes or until the potatoes are soft.
  6. Strain the soup through the medium disc of a food mill and return to the saucepan.
  7. Adjust the consistency with the extra ½ cup of broth as needed. Season to taste with salt and pepper.


  1. 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.
  2. 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.