It is officially 2015; Happy New Year! I wrote this post yesterday on January 1st when I made a new favorite recipe: three bean soup with tomato pesto.
I don’t know what I expected the first day of a brand new year to feel like. Perhaps I thought I would wake up to some earth-shattering event; a fanfare of sorts; or even some fireworks to mark the first morning of the first day of 2015. Not exactly the case. This feels like an ordinary day. Ordinary but good.
Waking up at the usual early hour, I was greeted with my favorite cup of coffee made by my hubby (yes, ladies, he’s a keeper 
). The house feels extra quiet with Hannah still in bed and Dara at a sleepover party. It’s just me, Saba and a fragrant cup of Joe. And I love it!
While quietly sipping our coffee and admiring the sunshine, I tended to a very important task–surfing facebook. Sifting through status updates, from warm new-year wishes to a mix of bigger-than-life resolutions, I came across this very appropriate quote posted by a friend,”what a wonderful thought it is that some of the best days of our lives haven’t happened yet.” Reading these optimistic words reminded me of my daddy’s daily breakfast prayer; “thank you, Lord, for this new day you have graciously added to my life.” Growing up, these very words were uttered (in Arabic) as the family started each day. My dad lives in gratitude; he loves life and intends to live it fully.
I decided to make my bean soup today in honor of my daddy. You see, as ordinary as this day feels to me, and to most people around the globe, it is a special day for my dad. He turned two today.
In the early hours of January 1, 2013, my father had a heart attack that should have ended his life. I was not with him when this took place. From what I understand, daddy was nearly gone when his young MD neighbor arrived to help. By some miracle, he made it to the ER. Some surgery took place the next morning, and he spent weeks recovering. I don’t have the full story or all the details of this big episode; you would think I would! For some reason, my parents still think I’m a child and won’t fully disclose information so as to not “scare” me. I didn’t even know all this had happened until 10 days later, when my dad had just enough energy to personally share the news in his usual unflappable manner!
Two years ago, my dad was given new life. For that I am grateful! And to honor him, I am sharing this heart-healthy vegetarian three bean soup recipe. I am many miles away, so mom will be making it for him on my behalf; she promised to follow instructions She might omit the Parmesan cheese. If you’re looking for a vegan version of this recipe, you should do the same.
This three bean soup with tomato pesto is so delicious! One sip should dispel anyone’s perceived notion that healthy is somehow less tasty. This is truly a winning combination of very filling ingredients; French green beans, and white and red kidney, and russet potatoes in a light vegetable broth. Spiced lightly with coriander, paprika, salt and pepper, and topped with an out-of-this-world tomato pesto sauce! I make but one promise to you, you will LOVE this soup! If fresh basil is not available to you, you can try fresh dill instead.
Ready, let’s start 2015 on a heart-healthy note!
Three bean soup with tomato pesto (print-friendly recipe follows):
Begin by making the tomato pesto sauce. In a food processor, place tomatoes and garlic. Pulse a few times to combine well.
Add basil and puree. While pureeing, add olive oil, a little at-a-time.Transfer the thick tomato pesto into a small bowl, and stir in the grated Parmesan cheese. Set the tomato pesto sauce aside.
In a large Dutch oven or heavy-duty pot, like this inexpensive one I used*, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes. Cook for about four minutes, stirring occasionally. Then add the green beans, tomatoes, vinegar and spices. Toss together briefly. Cover and let cook for another 4 minutes.
Uncover, raise the heat to medium-high and add the vegetable broth. Let cook uncovered so that it boils for five minutes or so.
Reduce the heat to medium and cover the pot again. Let cook for another 7-10 minutes, then stir in the white and red kidney beans. Let cook briefly until beans are heated through.
Finally, stir in the tomato pesto sauce and turn heat off. Transfer to serving bowls, and if desired, garnish each with a drizzle of olive oil, grated Parmesan, fresh basil leaves and toasted pine nuts. Enjoy with your favorite Italian bread.
Looking for more healthy soups? Try my Curried Red Lentil and Sweet Potato Soup or Turkey Orzo Soup.
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Three Bean Soup with Tomato Pesto
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Author: The Mediterranean Dish
Serves: 6
Ingredients
Tomato Pesto Sauce
15 large basil leaves
4-6 garlic cloves
1 cup diced tomatoes (canned tomatoes will work fine)
½ cup olive oil
Salt and pepper
½ cup grated Parmesan cheese
Soup ingredients
Olive oil
1 Large russet potato, peeled, washed, diced in small cubes
8-oz French green beans, cut in 1-inch pieces
1½ cups diced tomatoes (canned tomatoes will work fine)
1 tbsp white vinegar
1 tbsp coriander
1 tsp hot paprika
Salt and pepper
6 cups vegetable broth
2 cups cooked (or 15-oz can) light red kidney beans
2 cups cooked (or 15-oz can) white kidney beans
Basil leaves for garnish, optional
⅓ cup toasted pine nuts for garnish, optional
Grated Parmesan for garnish, optional
Instructions
Begin by making the tomato pesto sauce. In a food processor, place tomatoes and garlic. Pulse a few times to combine well. Add basil and puree. While pureeing, add olive oil, a little at-a-time. Transfer the thick tomato pesto into a small bowl, and stir in the grated Parmesan cheese. Set the tomato pesto sauce aside.
In a large Dutch oven or heavy-duty pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes. Cook for about four minutes, stirring occasionally.
Now add the green beans, tomatoes, vinegar and spices. Toss together briefly. Cover and let cook for another 4 minutes.
Uncover, raise the heat to medium-high and add the vegetable broth. Let cook uncovered so that it boils for five minutes or so.
Reduce the heat to medium and cover the pot again. Let cook for another 7-10 minutes, then stir in the white and red kidney beans. Let cook briefly until beans are heated through.
Finally, stir in the tomato pesto sauce and turn heat off.
Transfer to serving bowls, and if desired, garnish each with a drizzle of olive oil, grated Parmesan, fresh basil leaves and toasted pine nuts. Enjoy with your favorite Italian bread.
Notes
If fresh basil leaves are not available to you, you can try a cup or so of fresh dill and combine with the tomato and garlic in the same manner.
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