Black Bean Soup With Cilantro Pesto Recipe

• 1 lb Black beans soaked overnight
• 2 x Onions
• 3 x Carrots
• 3 x Garlic cloves chopped
• 1 x Bay leaf
• 1 tsp Grnd cumin
• 1 1/2 tsp Salt Pepper to taste
• 1 can Tomato paste - (6 ounce)
• 1 bn Cilantro
• 10 x Parsley sprigs
• 1/2 c. Parmesan cheese
• 1/2 c. Toasted almonds Juice of 3 limes
• 4 Tbsp. Minced garlic
• 1 c. Extra virgin olive oil
• 1/2 tsp Salt

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

black beans, onions, carrots, garlic, bay leaf, cumin, salt pepper, tomato paste, cilantro, parsley, parmesan cheese, almonds juice, garlic, extra virgin olive oil, salt

Taken from cookeatshare.com/recipes/black-bean-soup-with-cilantro-pesto-85564 (may not work)