WSU Creamery

Cougar Cheese 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 grated Cougar Gold®

 

 

 

 

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®.

WSU Creamery, PO Box 641122, Washington State University, Pullman WA 99164-1122, 800-457-5442, Contact Us