Winter Soup with Pesto Swirl

Instructions

1. Roast the Vegetables

   10 min hands-on25 min waiting

   • Preheat the oven to 200°C (390°F).
   • Peel the winter squash, slice it in half, scoop out the seeds, and cut into chunks.
   • Place squash and whole tomatoes on a baking tray.
   • Chop rosemary and sprinkle over vegetables, drizzle with olive oil, and season with salt and pepper.
   • Wrap unpeeled garlic cloves in foil and place on the tray.
   • Roast for 25 minutes until squash is tender and tomatoes are soft.

2. Prepare Parmesan Croutons

   2 min hands-on

   • Slice French bread into thick slices.
   • Arrange on a baking sheet and drizzle with olive oil.

3. Blend the Soup Base

   5 min hands-on

   • Remove roasted vegetables from the oven.
   • Unwrap garlic and squeeze into a saucepan.
   • Add roasted squash, tomatoes, and vegetable broth.
   • Puree with an immersion blender until smooth, adding more broth if needed.

4. Add Beans and Kale

   3 min hands-on2 min waiting

   • Drain and rinse pinto beans, then add to the saucepan.
   • Bring soup to a boil, then simmer.
   • Add kale and lemon juice, stir and simmer until kale wilts.

5. Grill Parmesan Croutons

   2 min hands-on3 min waiting

   • Preheat grill to high.
   • Toast bread slices under grill until golden, flip, and sprinkle with Parmesan.
   • Grill until cheese melts and is bubbly.

6. Assemble and Serve

   2 min hands-on

   • Ladle soup into bowls.
   • Add a swirl of pesto on top.
   • Scatter grated Parmesan and add black pepper.
   • Serve with Parmesan croutons.
   • Cooking tips:
   • Roast vegetables longer for deeper flavor.
   • Pulse the mixture for a chunkier soup.
   • Roast extra garlic for spreading on croutons.
   • Use freshly grated Parmesan for richer flavor.