Recipe courtesy Food Network Magazine
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Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated parmesan.
Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.
Photograph by Con Poulos
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Photo: Pesto Bean Soup Recipe
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By aliciacooks
on April 29, 2013
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I WAS TOTALLY SHOCKED AT HOW TASTY THIS SOUP WAS. I ONLY USED 1 CAN OF BEANS AND COULD HAVE ONLY USED 2 CUPS OF CHICKEN BROTH B/C I DIDN'T WANT TO MAKE TOO MUCH. I WAS GENEROUS WITH THE CRUSHED RED PEPPER WHICH ADDED A LITTLE KICK. SIMPLY DELICIOUS AND WILL DEFINATELY MAKE THIS AGAIN.
By sbynum239
Healdsburg, CA
on March 28, 2013
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Really great after I made a few additions. I added chicken sausage in the beginning before adding the beans etc. Instead of the Parmesan while cooking, I added a piece of the Parmesan rind while it simmered. Through in a couple of thyme sprigs and bay leaves. Simmered for at least an hour then topped with grated Parmesan. Super easy and really delicious! (Also, added finely sliced basil to finish.
By mermmm
on March 18, 2013
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I made this soup for me & my husband tonight, who isn't really a soup guy.. But it sounded really good to me, so I rolled the dice... : He LOVED it! I added some white onion when I sautéed the garlic and added some Italian seasoning, garlic powder and a touch of salt & pepper. Next time, I will wait to add the parm cheese until the end. It got a little gooey. Overall- delicious! Will make again soon.
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