Ingredients

The following ingredients have 6 Servings
  • olive oil (extra virgin)
  • 1 large potato (russet; peeled, washed and diced into small cubes)
  • 1 15 oz can tomatoes (diced)
  • 1 tbsp white vinegar
  • 1 tbsp coriander (ground)
  • 1 tsp paprika (Spanish)
  • salt and pepper
  • 5 cups vegetable broth (low-sodium)
  • 8 oz spinach, frozen (no need to thaw)
  • 2 cups kidney beans (red; cooked)
  • 2 cups white kidney (cannellini) beans
  • 2 cups chickpeas
  • basil (leaves for garnish, optional)
  • 1/3 cup pine nuts (toasted, for garnish (optional))
  • 2 large cloves garlic
  • 1 1/2 cup tomatoes (fresh; diced)
  • 15 leaves basil
  • 1/2 cup olive oil (extra virgin)
  • salt and pepper
  • 1/3 cup parmesan cheese (grated)

Instruction

  • In a large Dutch oven or heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
  • Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
  • Uncover, add vegetable broth and frozen spinach. Raise 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 soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While 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 grated Parmesan.
  • When soup is ready, remove from heat. Stir in the tomato pesto.
  • Transfer to serving bowl. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!