Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pesto Bean Soup
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 13 g
- Sugar
- 5 g
- Protein
- 25 g
- Cholesterol
- 10 mg
- Sodium
- 1420 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 13 g
- Sugar
- 5 g
- Protein
- 25 g
- Cholesterol
- 10 mg
- Sodium
- 1420 mg
Ingredients
Directions
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
