Lima Bean Soup with Arugula Pesto

Experience the delightful flavors of Lima Bean Soup with Arugula Pesto, a dish that effortlessly combines the heartiness of lima beans with the vibrant kick of arugula pesto. This recipe provides a quick and homemade way to enhance your soup with an infusion of flavor, color, and texture. Whether served as a comforting weeknight dinner or a standout dish at a dinner party, this soup is sure to impress. Discover the art of preparing this savory delight by following the steps below.

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Freezing: Up to 3 months (soup and pesto separately)

INGREDIENTS:

For the Soup:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery ribs, halved lengthwise, sliced
• 2 garlic cloves, chopped
• 4 slices prosciutto, chopped
• Pinch of crushed hot red pepper flakes
• Handful of basil leaves, shredded
• 1 quart (1 liter) vegetable or chicken stock
• 3/4 oz (50g) spaghetti, broken into pieces
• 15 oz (400g) can lima beans, drained
• Salt and freshly ground black pepper

For the Pesto:

• Scant 1 oz (25g) arugula, very finely chopped
• 2 tbsp very finely chopped basil
• Scant 1 oz (25g) Parmesan cheese, grated
• Scant 1 oz (25g) pine nuts, toasted, and very finely chopped
• 1 small garlic clove, finely chopped
• 3 tbsp olive oil
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preparing the Soup: Heat olive oil in a large saucepan. Add chopped onion and sliced celery. Cook for 4-5 minutes until the onion is soft but not brown. Add chopped garlic and cook for 1 minute. Stir in chopped prosciutto and crushed red pepper flakes. Cook for another 1-2 minutes until the prosciutto starts to crisp. Mix in shredded basil, vegetable or chicken stock, and broken spaghetti. Bring the mixture to a boil. Simmer for about 10 minutes or until the spaghetti is al dente. Add drained lima beans and warm through.
2. Blending and Seasoning the Soup: Transfer 3 ladlefuls of the soup to a food processor or blender. Process until smooth. Stir the blended mixture back into the rest of the soup. Season the soup with salt and freshly ground black pepper to taste.
3. Creating the Pesto: Mix all the ingredients for the pesto in a bowl or coarsely chop in a small blender. Season the pesto with freshly ground black pepper and a pinch of salt.
4. Serving: Reheat the soup as needed and ladle it into serving bowls. Top each serving with a spoonful of the prepared arugula pesto.

NOTE:

• The soup and pesto can be stored separately and frozen for up to 3 months. This Lima Bean Soup with Arugula Pesto offers a delightful harmony of flavors and textures, making it a versatile and impressive addition to your culinary repertoire.

Embrace the fusion of flavors and textures in this Lima Bean Soup with Arugula Pesto, a dish that effortlessly blends comfort and sophistication. As you savor each spoonful, you’ll relish the rich notes of the lima beans, the subtle bite of arugula, and the satisfying hint of prosciutto. Whether shared with loved ones on a cozy evening or presented as a star attraction at a special gathering, this soup is a testament to the art of culinary creativity. Let the vibrant colors and harmonious tastes transport you to a culinary haven, leaving you with memories of a dish well enjoyed.