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Winter Vegetable And Bean Soup With Pesto

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main-dish nut free vegetarian lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cups (packed) fresh basil leaves

1/2 cup drained canned diced tomatoes

3 tablespoons freshly grated Parmesan cheese

2 tablespoons extra-virgin olive oil

3 garlic cloves, peeled

2 large leeks (white and pale green parts only), chopped

2 medium carrots, peeled, diced

1 6-ounce white-skinned potato, peeled, diced

3 tablespoons water

8 cups canned vegetable broth

1/2 cup orzo (rice-shaped pasta)

6 ounces green beans, trimmed, cut into 1/2-inch pieces

1 15-ounce can cannellini (white kidney beans), rinsed, drained

1/4 teaspoon dried crushed red pepper

2 tablespoons freshly grated Parmesan cheese

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