Tagliatelle And Lima Bean Soup With Walnut Pesto Recipes

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5-INGREDIENT PESTO BEAN SOUP RECIPE



5-Ingredient Pesto Bean Soup Recipe image

Only 5 tasty ingredients make up our flavorful pesto bean soup with sun-dried tomatoes, cannellini beans and yummy Parmesan!

Provided by Cheryl Najafi

Categories     soups

Time 15m

Number Of Ingredients 6

3 cans cannellini beans (drained and rinsed)
2 1/2 - 3 cups low-sodium vegetable broth (or chicken broth)
3 Tbsp Parmesan cheese (grated)
1/3 cup pesto (prepared )
8-10 sun-dried tomatoes (drained and chopped)
salt and pepper (to taste)

Steps:

  • Place drained and rinsed beans into a medium-sized saucepan and add 1½ cups of chicken broth. Reserve remainder of chicken broth for later. Bring to a boil over medium-high heat then reduce heat to medium-low and simmer 8-10 minutes or until thickened.
  • Add Parmesan, pesto and sundried tomatoes and stir to combine. Add as much of the remaining chicken broth as is needed to thin soup to desired consistency.
  • Season to taste with salt and pepper and allow soup to heat to a simmer, but do not allow it to come to a boil. Serve and enjoy.

Nutrition Facts : Calories 264 kcal, Carbohydrate 26 g, Protein 16 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 1108 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

WALNUT PESTO



Walnut Pesto image

A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!

Provided by teachhope03

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 5

2 cups basil leaves
½ cup walnuts
¼ cup olive oil
2 cloves garlic
1 tablespoon lemon juice

Steps:

  • Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g

HEART HEALTHY LIMA BEAN PESTO & PASTA



Heart Healthy Lima Bean Pesto & Pasta image

Pesto lovers check this out! A cholesterol-lowering fiber and protein filled pesto. Arugula gives this pesto a nice bite if you want more of a kick go ahead and add the optional sriracha sauce. The Lima beans, cheeses and olive oil gives this a butter texture and protein. The lima beans replace the nuts in pesto's. You can do 1/2 arugula and 1/2 basil for more of a bite! BUT be sure to use tender baby arugula for it is raw in this recipe. The older the tougher and stronger it gets.The cook time is for the pasta. Mine was 8 minutes but cook according to package directions.

Provided by Rita1652

Categories     Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb cavatappi pasta, cooked according to directions
1/2 cup lima beans, defrosted
2 -3 garlic cloves
1 1/2 cups fresh basil, packed
1/2 cup baby arugula, packed
1 cup parmesan-romano cheese mix, grated
1/4 cup part-skim ricotta cheese
1/2 cup olive oil
sriracha hot chili sauce (optional)

Steps:

  • Into a running food processor place lima beans and garlic add arugula, basil and cheeses. Pulse to blend.
  • Slowly add oil through feed tube to make a nice paste.
  • Season with salt and sriracha sauce to your heat level.
  • Toss on to hot cooked cavatappi pasta.
  • Sprinkle with grated cheese and watch it disappear.

Nutrition Facts : Calories 529.6, Fat 23.8, SaturatedFat 5.5, Cholesterol 12.8, Sodium 297, Carbohydrate 61.2, Fiber 3.4, Sugar 2.3, Protein 17.4

TAGLIATELLE AND LIMA BEAN SOUP WITH WALNUT PESTO



TAGLIATELLE AND LIMA BEAN SOUP WITH WALNUT PESTO image

Yield 6-8

Number Of Ingredients 9

1/2 cup olive oil
1 large onion, diced
1/2 cup of flat leaf parsley
3 cloves of garlic minced
8 cups of water
1 package frozen lima beans
2 1/2 broken dried or fresh tagliatelle
1/4 cup walnut pieces
1/4 cup parm. reggiano-grated

Steps:

  • Heat the oil in a medium-sized soup pot over medium heat. Add onion and saute until golden about five minutes. Do not let the onion brown. Add 1/4 cup of the parsley and all the garlic. Stir well and cook until garlic is softened, two more minutes. Add water and lima beans and bring to a boil. Reduce heat to a very slow but steady simmer and cook, covered, until the beans are tender, 20-20 minutes. Remove two cups of beans and mash them in a food processor, return to soup pot. Add pasta, salt, pepper and cook uncovered until the pasta al dente. Meanwhile place the walnuts, grated cheese, and remaining 1/4 cup parsley in a small food processor. Pulse on and off 3 times to coarsely chop. Sprinkle the soup with more pepper, if desired, serve hot with a t of walnut pesto on each serving.

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