Ingredients

The following ingredients have 6 Servings
  • 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)
  • 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)
  • 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 cup grated Parmesan cheese

Instruction

  • 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. Enjoy with your favorite crusty bread!