Habanero Soup with Basil-Pepita Pesto Topping
For the soup:
1 red savina habanero, halved
2 cups cannellini or pinto beans, cooked
1/2 cup dried lentils
1 small onion, chopped
5 cloves garlic, chopped
salt
8 cups water
3 tablespoons olive oil
2 tablespoons tomato paste
shredded parmesan cheese
For the pesto:
1/2 cup pepitas
1 cup basil leaves
2 cloves garlic
8 tablespoons extra-virgin olive oil
salt
In a stockpot, saute onions in olive oil. Allow to cook to tenderness, then add habanero and garlic. Cook for 1 minute, then add 4 cups of water and salt. Cover and simmer for 20 minutes over medium-high heat.
Meanwhile, in a food processor, combine ingredients for the pesto. Mix until the ingredients are evenly incorporated.
Next, add lentils, tomato paste, and salt if needed. Allow to cook for 10 minutes (covered), stirring to mix in the tomato paste. Then, add 4 cups water, beans, and salt if necessary. Cook for an additional 20 minutes (or until the soup has thickened) over medium-high to high heat, uncovered.
Serve in soup bowls with a dollop of pesto and shredded parmesan on top. Enjoy!
