Happy New Year bingo buds! Last year just seemed to fly by. Although i have made resolutions in the past I don’t make them anymore because quite honestly I usually don’t follow through with them. I’ve made the ‘exercise more’ and ‘eat better’ resolution and although i do exercise when I can and eat fairly healthy I’m by no means perfect.  Do you have any New Years Resolutions or have you given up on them?

Although I love winter time the cold weather is starting to get to me. When I go walk the dog I look like I’m heading out in a snow storm-puffy jacket, toque, gloves, scarf, and boots. You’re probably thinking I am a sissy but I do love the snow just not the wet, cold nasty weather. It is nice that everything is still green but I am still longing for spring…or a hot vacation-whichever comes first. Lol.

Here’s a yummy recipe to help warm you up on a cold, blistery day like today. Enjoy!

Winter Vegetable and Bean Soup with Pesto
Pesto:
•    2 cups (packed) fresh basil leaves
•    1/2 cup drained canned diced tomatoes
•    3 tablespoons freshly grated Parmesan cheese
•    2 tablespoons extra-virgin olive oil
•    3 garlic cloves, peeled

Soup:
•    2 large leeks (white and pale green parts only), chopped
•    2 medium carrots, peeled, diced
•    1 6-ounce white-skinned potato, peeled, diced
•    3 tablespoons water
•    8 cups canned vegetable broth
•    1/2 cup orzo (rice-shaped pasta)
•    6 ounces green beans, trimmed, cut into 1/2-inch pieces
•    1 15-ounce can cannellini (white kidney beans), rinsed, drained
•    1/4 teaspoon dried crushed red pepper

•    2 tablespoons freshly grated Parmesan cheese

Preparation
For pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
For soup:
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

Recipe from http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/wholesomewintermeals/recipes/food/views/Winter-Vegetable-and-Bean-Soup-with-Pesto-105969#ixzz1ABxxx5mc

Happy New Year everyone. May 2011 be full of bingo wins, great times and great friends!

All the best!

Ava