I adore soup. I could eat it every day, in any season. So long as it’s homemade, I like any kind–hearty chowder, old-fashioned beef and vegetable, ham and bean, mulligatawny, tomato, fancy seafood bisque, my zesty minestrone or this super good and quick pesto-pasta-basil soup. The obvious drawback of many homemade soups is that they take time to prepare. And almost nobody today has tons of time to spare these days. So, the last few years I’ve been working up a repertoire of really easy (yet full-flavored) soups that can be made in a hurry. Last fall I created six 30-minute or less recipes (including this one) for Eating Well magazine–yes, I set out a timer to be sure!
The pesto-pasta-bean soup I’ve provided here is easy due to a couple short-cut ingredients–purchased pesto, and canned beans and broth. If you want to use vegetable broth it can be vegetarian. It’s very healthful, and wonderfully fragrant and satisfying. One of my kitchen helpers liked it so much she asked for the recipe and has been making it often, too. The pasta, spinach, beans and basil pesto seem just made for each other–the flavor is seductive.
Quick Pesto-Pasta Soup
To keep the recipe fast and easy, I rely on good-quality canned broth and canned white beans, a commercial basil pesto and pre-washed baby spinach. Yes, commercial pesto isn’t as good as homemade, but it works just fine in this recipe and really cuts down on the prep time. If you have fresh basil on hand, by all means chop up some leaves and toss them in with the pesto–they will brighten up the commercial pesto and enhance the soup flavor greatly. Note that the soup is suitable for vegetarians if you use a vegetable broth.
The recipe is good as is, but downright spectacular if you can throw in a handful of chopped fresh basil and chives. Green basil is better in the soup, but purple makes a gorgeous garnish. Though it’s the dead of winter and snowy here in Maryland, I do have one struggling basil plant on a window sill I harvest when I make the soup. And I almost always keep a big bunch of chives purchased from a nearby Asian market on hand in my crisper.
Tip: It’s possible to turn this into a substantial meal with a loaf of crusty bread. Or if you’ve got just a bit more time, make some quick crostini: Thickly slice that bread and brush the slices generously with olive oil (and a little basil pesto, too, if you like). Bake the slices in a 375-degree F oven for about 10 minutes or until crisp and lightly browned. Remove from the oven and sprinkle with a combo of shredded mozzarella and parmesan (and sliced Kalamata olives if desired). Then bake until the mozzarella melts and just begins to brown.
1 tablespoon olive oil
1/3 cup peeled and chopped carrot or celery (or a combination)
4 to 5 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
1 teaspoon dried marjoram leaves or dried thyme leaves
1/2 cup 2-inch-long pieces broken up vermicelli or other similar fine pasta
Half a 6-ounce bag fresh, ready-to-use baby spinach leaves, coarsely chopped
1 14- to 15-ounce can cannelloni beans or great Northern beans, rinsed and well drained
1/4 cup lightly packed chopped fresh basil leaves (stems removed), optional
3 to 5 tablespoons basil pesto (homemade or purchased), to taste
1 15-ounce can diced garlic- and basil-seasoned tomatoes (or plain diced tomatoes), including juice
Salt and freshly ground black pepper, to taste
In a 5- to 6-quart soup pot, combine the oil and carrot (or celery). Cook over medium heat, stirring, for 3 to 4 minutes.
Stir in 4 cups broth and marjoram (or thyme), and bring to a rolling boil over high heat. Stir in the pasta. Cook until it is barely al dente, about 3 to 4 minutes.
Add the spinach, beans, fresh basil (if using), pesto, and tomatoes to the pot. Bring to a gentle boil. Cook, uncovered, for 5 minutes so flavors can blend. If needed, thin the soup with a bit more broth or water.
Taste and add salt and pepper as desired. Makes a generous 1 1/2 quarts.
Such an easy and quick soup to make!