Mexican Vegetable Soup with Cilantro Pesto

Prep: 30 minutes Cook: 40 minutes

Serves:8

Ingredients

  • 1/2 cup water
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 leeks, white part only, thinly sliced
  • 1 tsp garlic, minced
  • 8 cups vegetable broth
  • 14.5 ounce can Mexican style stewed tomatoes
  • 4 ounce can chopped green chilies
  • 8 ounce can tomato sauce
  • 1 whole dried chipotle chile
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp or to taste Tabasco sauce
  • 1 zucchini, chopped
  • 15 ounce can pinto beans, drained and rinsed
  • 1 cup Savoy cabbage, chopped
  • 1 1/2 cups kale, chopped
  • 1 1/2 cups frozen corn kernels
  • 1 cup small uncooked pasta, such as orzo
  • Cilantro Pesto:
  • 1 cup packed cilantro leaves
  • 1 tbsp raw cashews
  • 1/2 tsp garlic, minced
  • 1 tsp lime juice
  • 2 tsp water

Directions

Place the water in a large pot with the onion, bell pepper, leeks and garlic. Cook, stirring frequently, for 7 minutes. Add broth, tomatoes, green chilies, tomato sauce, chipotle chile, chili powder, oregano and Tabasco sauce. Bring to a boil, cover, reduce heat and cook over low heat for 10 minutes. Add vegetables and beans. Cook for 10 minutes. Add pasta and cook for an additional 4-8 minutes, until pasta is tender. Remove whole chipotle before serving. Stir 1-2 teaspoons of cilantro pesto (recipe follows) into each bowl before eating, if desired.

Cilantro Pesto:
Place cilantro in blender or food processor and process until chopped. Add remaining ingredients and process until well mixed.