Pesto Rice & Bean Soup
This delightful Pesto Rice & Bean Soup combines the earthy flavors of beans with aromatic pesto, rice, and a medley of vegetables for a comforting bowl that's perfect for any meal.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups vegetable broth
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup pesto (store-bought or homemade)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes translucent.
- Add the minced garlic, diced carrot, celery, and bell pepper to the pot. Sauté for another 5-7 minutes, until the vegetables are tender.
- Stir in the dried oregano and basil, allowing the herbs to cook for about 1 minute to release their flavors.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, and stir in the cooked rice and black beans. Simmer for about 10 minutes to heat through and blend the flavors.
- Remove the pot from heat and mix in the pesto. Stir until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
You can customize this soup by adding other vegetables like zucchini or spinach.
For a creamier texture, you can blend a portion of the soup and return it to the pot.
This soup keeps well in the refrigerator for 3-4 days and can be frozen for longer storage.