WSU Creamery
Recipes
Golden Harvest Soup with Pesto
SOUP
1 cup dry navy beans
5 cups water
2 boiling potatoes, cubed
1 carrot, quartered
1 celery stalk w/leaves, chopped
1 leek, quartered
1 zucchini, quartered
10 green beans, chopped
2 tomatoes, chopped
1/8 cup chopped parsley
salt and pepper to taste
PESTO
2 cloves garlic, minced
2 ounces fresh basil leaves
2 Tbsp tomato paste
1/4 cup olive oil
1 cup Cougar Gold®, grated
Soak beans according to package directions. Drain and add to water listed in ingredients. Bring to a boil. Add remaining SOUP ingredients. Bring to boil again. Reduce heat to medium low. Simmer for 1 hour.
After simmering soup for 1 hour, puree the PESTO ingredients to a paste. Add to soup. Serve soup topped w/additional grated Cougar Gold®.