Tuscan white bean soup with basil pesto drizzle

Ingredients

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Garlic

  Raw

  1 tsp or 3g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Beans

  Mung, mature seeds, sprouted, canned, drained solids

  1 ¼ cup or 156g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Pesto

  Chosen by You

  200g

• Pepper

  Spices, black

  1 dash or 0.1g

• Whole-wheat bread

  Prepared from recipe

  2 slice, regular or 92g

Directions

1. Boil potatoes in a large pot of water on the stove for 10 to 15 minutes, or cook in the microwave for 5 to 10 minutes. If you use the microwave method, be sure to use a microwave-safe dish, and cook on high. When ready, the potato will be easy to pierce with a fork. In a pot, heat the olive oil over a medium heat and then cook the garlic and leek for 2 to 3 minutes, until transparent and fragrant. Add the cooked potato and the beans, and stir for another minute before pouring in the broth. Bring to a boil, then reduce heat and allow to simmer for 10 minutes. Transfer to a blender and process until smooth, being sure to remove the cap to allow steam to escape. Divide soup into two bowls and drizzle with basil pesto and black pepper. Enjoy with slices of toast. TIP: Soup can be stored in an airtight container in the fridge for 4 to 5 days.
2. Recipe by: Mayo Clinic Diet (source: https://diet.mayoclinic.org/us/member/menu-recipes/recipe-finder/?id=3641)