Three Bean Soup with Tomato Pesto
INGREDIENTS
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Private Reserve Greek extra virgin olive oil
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1 Large russet potato, peeled, diced into small cubes
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1 medium yellow onion, chopped
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1 15-oz can diced tomatoes
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1 tbsp white vinegar
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1 tbsp ground coriander
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1 tsp Spanish paprika
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Salt and pepper
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5 cups low sodium vegetable broth (or broth of your choice)
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8-oz frozen spinach, no need to thaw
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2 cups cooked red kidney beans (or 1 15-oz can)
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2 cups cooked cannellini beans (or 1 15-oz can)
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2 cups cooked chickpeas (or 1 15-oz can)
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Basil leaves for garnish, optional
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1/3 cup toasted pine nuts for garnish, optional
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2-3 large garlic cloves (you can start with less garlic if you're not sure)
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1 1/2 cup diced fresh tomatoes
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15-20 large basil leaves
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1/2 cup Private Reserve Greek extra virgin olive oil
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Salt and pepper
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1/3 to 1/2 cup grated Parmesan cheese
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