I hate that this picture didn’t turn out, because this soup was GOOD! It’s good on its own, but add that pesto? YummO! I thought the pesto was more of a garnish, but it really does add to the flavor. This was very easy to make, and we all loved it. Even the kids!
White Bean and Pumpkin Bisque with Sage Pesto
(Cooking Light, Nov. 2013)
1 tablespoon butter
1 cup chopped onion
2 tablespoons chopped fresh sage, divided
5 garlic cloves, crushed
1/4 teaspoon ground red pepper (I omitted)
1/4 teaspoon ground cumin
2 1/2 cups unsalted chicken stock (such as Swanson)- I used vegetarian Chicken stock
1 cup canned cannellini beans, rinsed and drained
1 (15-ounce) can pumpkin puree
1 cup 2% reduced-fat milk (I used plain Almond milk)
3/4 teaspoon kosher salt
2 tablespoons cider vinegar
1 cup baby spinach
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons grated fresh Parmesan cheese
2 tablespoons extra-virgin olive oil
2 tablespoons water
1. Melt butter in a large saucepan over medium-high heat. Add onion, 1 tablespoon sage, and garlic to pan; sauté 4 minutes or until lightly browned. Add pepper and cumin; sauté 1 minute. Stir in 1/2 cup stock; cook 1 minute, scraping pan to loosen browned bits. Combine onion mixture, remaining 2 cups stock, beans, and pumpkin in a blender; process until smooth. Return stock mixture to pan. Stir in milk and salt. Bring to a simmer; cook 5 minutes, stirring occasionally. Stir in vinegar.
2. Combine remaining 1 tablespoon sage, spinach, and remaining ingredients in a mini food processor; process until smooth. Ladle about 2/3 cup bisque into each of 8 bowls; top each serving with 2 teaspoons pesto.