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With the evenings being as cool and cloudy as they have been around here, a bean soup didn't seem out of the question last night. We call this one Crayon Soup because of all the different colored beans in the mix. It's a pretty traditional vegetable soup, except for the addition of the mint almond pesto that is the final, and most important, touch on top. Served with some flatbread and these boys (including the grown-up one) could eat this all day. Both Mateo and Nico demanded the leftovers for their lunch today. 


Crayon Soup with Mint Pesto


For Soup:

2 cups mixed beans (soaked overnight if dry)

2 carrots chopped

1 large onion chopped

1 large leek sliced and ringed

4 celery stalks with leaves chopped

3 garlic cloves minced

3 tsp. cumin powder

1 bay leaf

6 cups water or vegetable stock

4 tsp. sea salt

2 Tbsp. lemon juice

1/2 cup Italian parsley 


Pour 1/4 cup olive oil into a large pot. Over medium-high heat, cook onions until translucent, about 5 minutes. Add carrots, leeks, celery and garlic. Cook until softened, about 5 minutes. Add beans, water (or stock), cumin, bay leaf, and salt. Turn up heat and bring to a boil, then simmer covered for 40-45 minutes or until beans are soft. Do not overcook the beans. Once soup is done, add lemon juice and parsley. Add salt and pepper to taste.


For Mint Pesto:

1/4 cup of raw, unsalted almonds

1 cup chopped mint leaves

1/2 cup freshly grated parmesan cheese

1/4 cup olive oil


Place almonds in a blender or food processor and grind until you have a course meal. Add mint and combine. Add cheese and combine. Last drizzle in olive oil until incorporated. Drop 1 to 2 tablespoons of pesto onto each bowl of soup and stir it all together. Enjoy!