Soup Pot: Pesto Bean Soup

I loved the pesto insert in the March Food Network Magazine. It had some great ideas! I made the pesto bean soup and it was amazing! We all enjoyed it so much. And it was very easy to put together as well as being healthy.

PESTO BEAN SOUP – March Food Network Magazine
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5 garlic cloves (I used a little less)
pinch of red pepper flakes
Olive oil
2 cans cannelini beans, drained
1 c. water.
3 Tb. pesto
2 Tb. parmesan cheese
3 c. chicken broth
1 c. celery, chopped
1/2 c. olives, chopped (I omitted since we don’t care for them)
1/2 c. roasted red pepper, chopped

Saute garlic cloves and red pepper flakes in a skillet with olive oil. Add cannellini beans and water; simmer until thick, about 8 minutes. Stir in pesto and parmesan.

Add chicken broth and celery; cook 15 minutes. Stir in olives and roasted peppers.

2 responses

  1. It did not. The picture looked like they were kalamata or black olives.

    Also, we added salt & pepper to taste.

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