Name: Three Bean Soup with Tomato Pesto
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: serves up to 8 people
Ingredients: Private Reserve Greek 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 tbsp white vinegar; 1 tbsp ground coriander; 1 tsp Spanish paprika; Salt and pepper; 5 cups low sodium vegetable broth (or broth of your choice); 8-oz frozen spinach, no need to thaw; 2 cups cooked red kidney beans (or 1 15-oz can); 2 cups cooked cannellini beans (or 1 15-oz can); 2 cups cooked chickpeas (or 1 15-oz can); Basil leaves for garnish, optional; 1/3 cup toasted pine nuts for garnish, optional; 2-3 large garlic cloves (you can start with less garlic if you're not sure); 1 1/2 cup diced fresh tomatoes; 15-20 large basil leaves; 1/2 cup Private Reserve Greek extra virgin olive oil; Salt and pepper; 1/3 to 1/2 cup grated Parmesan cheese