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Receta Black Bean Soup With Cilantro Pesto

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Raciónes: 4

Ingredientes

Cost per serving $2.70 view details

Direcciones

  1. Rinse beans in cool water and place in pot with a ratio of twice as much water as beans. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hrs.
  2. Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the cilantro and parsley. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor. Blend to a smooth mix. With the machine running slowly, pour in the extra virgin olive oil. Add in salt and pulse. Store half in refrigerator for a later date and place the rest in a bowl for service.
  3. Peel and chop the carrots and onions for the soup, then set aside. Chop the cilantro, and also reserve. Check beans for tenderness. Saute/fry the carrots, onions, and garlic in oil till golden brown. Add in a small amount of the bean liquid to the saute/fry pan to deglaze. Add in the vegetables to the soup, then add in the tomato paste, cilantro, and salt. Continue to simmer till tender.
  4. Serve soup topped with cilantro pesto.
  5. Serves 4.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 327g
Recipe makes 4 servings
Calories 1009  
Calories from Fat 527 52%
Total Fat 59.8g 75%
Saturated Fat 10.16g 41%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 859mg 36%
Potassium 2399mg 69%
Total Carbs 92.02g 25%
Dietary Fiber 21.6g 72%
Sugars 11.85g 8%
Protein 32.91g 53%
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