Mediterranean Bean Soup Recipe With Tomato Pesto

This is my new favorite soup!  This Mediterranean three bean soup recipe is one power-packed vegetarian and gluten free dinner to feed a hungry crowd! And if you ever thought beans are boring, this delicious, cozy soup, finished with a bold tomato pesto will blow your mind!

Extra virgin olive oil

1 Large russet potato peeled, diced into small cubes
1 medium yellow onion chopped
1 15- oz can diced tomatoes
1 tablespoon white vinegar
1 tablespoon ground coriander
1 teaspoon Spanish paprika
Salt and pepper
5 cups low sodium vegetable broth, or broth of your choice
8- oz frozen spinach, no need to thaw
15- oz can red kidney beans, drained and rinsed
15- oz can cannellini beans, drained and rinsed
15- oz can chickpeas, drained
Basil leaves for garnish optional
⅓ cup toasted pine nuts for garnish optional

For Tomato Pesto Sauce

2-3 large garlic cloves, you can start with less garlic if you’re not sure
1 ½ cup diced fresh tomatoes
15-20 large basil leaves
½ cup Private Reserve Greek extra virgin olive oil
Salt and pepper
⅓ cup grated Parmesan cheese

• In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.

• Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.

• Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).

• While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.

• When the soup is ready, remove from heat. Stir in the tomato pesto.

• Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts.