Panera Garden Vegetable Soup with Pesto Recipe

Prep Time 20minutes minutes/Cook Time 40minutes minutes/Total Time 1hour hour/Servings 8

Ingredients

  • ▢ three 14-ounce cans vegetable broth, or 6 cups homemade
  • ▢ 1/2 cup pearled barley
  • ▢ 2 Tablespoons olive oil
  • ▢ 1/2 onion, peeled and diced (about 3/4 cup)
  • ▢ 1/2 red pepper, diced (about 1/2 cup)
  • ▢ 2 large garlic cloves, minced
  • ▢ 1/2 head of cauliflower, cut into florets (about 2 cups)
  • ▢ 8 ounces wax beans or green beans, ends trimmed and chopped into bite-sized pieces (about 1 3/4 cups)
  • ▢ 16 ounce can chickpeas, rinsed and drained
  • ▢ 28 ounce can Tuttorosso diced tomatoes
  • ▢ 1 teaspoon dried thyme
  • ▢ 1 1/2 to 2 teaspoons dried oregano
  • ▢ 1 1/2 teaspoons onion powder
  • ▢ 1 teaspoon garlic powder
  • ▢ 1 teaspoon salt
  • ▢ 1/2 teaspoon pepper
  • ▢ 4 large swiss chard stems, remove stems and chop (about 2 cups)
  • ▢ 2 small zucchini, diced (about 2 1/2 cups)
  • ▢ store-bought or homemade pesto, optional, for serving

Instructions

  • In a heavy bottom Dutch oven, add 1 1/2 cups vegetable broth and 1/2 cup pearled barley. Bring to a boil over high heat. Once it reaches a boil, reduce heat and allow the pearl barley to simmer at least 10 minutes. Check it often and stir as the broth will evaporate. Once the barley has reached its desired chewiness, it’s done cooking. Fluff with a fork and scoop the barley into a clean bowl. Set aside.
  • Add olive oil to the Dutch oven and heat high on medium for 2 minutes. Add onion and red pepper, cook for 3 to 4 minutes, stirring occasionally with a rubber spatula. Add garlic and cook for 90 seconds. Add cauliflower, beans and chickpeas. Cook and stir for 2 minutes. Add tomatoes and the remaining vegetable broth and 1 1/2 to 2 cups water. Add thyme, oregano, onion powder, garlic powder, salt and pepper and stir. Bring soup to a boil.
  • Once soup comes to a boil, reduce to simmer and cook for 15 minutes. Add swiss chard, zucchini and cooked barley. Cook for another 3 to 4 minutes, stirring to combine. Season with salt and pepper, if necessary.
  • Portion soup to serving bowls and serve with a scoop of pesto on top of each bowl.



Lemon Balm Pesto

Servings: 8 2 tablespoon servings
Ingredients

  • 3/4 cup lemon balm leaves firmly packed
  • 1/2 cup pine nuts
  • 3/4 cup Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 3 TB lemon juice
  • 1 tsp fresh chives
  • salt and pepper to taste

Instructions

  • Place all ingredients in a food processor and pulse until smooth.
  • Add salt and pepper to taste.
  • Store in an airtight container for up to one week in the refrigerator or 3 months in the freezer.
  • You can use cashews or almonds