Best Tagliatelle And Lima Bean Soup With Walnut Pesto Recipes

Tomato-White Bean Soup with Pesto image

Provided by Kerri Conan

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large yellow onion, chopped
4 celery stalks, chopped
2 medium carrots, chopped
3 cloves garlic, quartered
1/2 cup dry white wine or water
1 quart low-sodium vegetable stock
2 cups canned cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon kosher salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

Steps:

In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.

Pesto Bean Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, drained
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
3 cups chicken broth
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup roasted peppers

Steps:

Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

Heart Healthy Lima Bean Pesto & Pasta image

Provided by Rita1652

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