Chunky Vegetable Soup with Parsley Pesto
This Chunky Vegetable Soup with Parsley Pesto is a quick, easy and super flavorful recipe for lunch or weeknight dinners.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- Chunky Vegetable Soup
- 4 slices thick-cut bacon, chopped
- 1 yellow onion, finely chopped
- 2 stalks celery, sliced
- 2 cloves garlic, finely chopped
- 1/4 teaspoon coarse Kosher salt
- Pinch fresh cracked pepper
- 4 cups vegetable or chicken stock
- 1 can (14 ounces) diced fire roasted tomatoes, undrained
- 1 can (14 ounces) red kidney beans, rinsed and drained
- 2 medium sweet potato, peeled and cut into 1/2-inch pieces
- Parsley Pesto
- 2 cups fresh parsley leaves
- 1/2 cup toasted almonds, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 clove garlic, chopped
- 1/4 cup olive oil
- Pinch of salt and pepper if desired
Instructions
- In a 3-quart saucepan or dutch oven, heat the bacon over medium heat. Cook, stirring frequently for 4 to 6 minutes or until crispy. Remove the bacon to a paper towel lined plate and set aside. Drain all but 1 tablespoon of the bacon grease from the saucepan. Add the onion, celery and garlic to the bacon grease; cook 3 to 5 minutes or until softened.
- Add the salt, pepper, stock, tomatoes, beans and sweet potatoes. Heat to boiling on high. Reduce heat to medium, simmer 15 to 20 minutes or until the sweet potatoes are tender.
- Meanwhile, add the parsley, almonds, parmesan and garlic to the bowl of a food processor. Pulse until well blended. Process the mixture while slowly adding in the olive oil until desired texture, adding a teaspoon or two of water if needed. Season to taste with salt and pepper. Store in the fridge in an airtight container for up to 3 days or until ready to serve. Serve the soup topped with parsley pesto and crispy bacon.