Tuesday, January 28, 2014

Pesto Bean Soup

Need a new soup recipe?  This one is fantastic and super easy, and on top of that it's vegetarian and still quite hearty.  Seriously, I loved this soup so much I was eating it for breakfast all week long when I made it.

Pesto Bean Soup
1-2  tablespoons olive oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
1 clove garlic, minced
4 cups chicken or vegetable broth
2 can canned cannellini or great northern beans, rinsed
2-3oz kale (about 2-3 cups), chopped
1/3 cup (or more) dairy-free pesto (the recipe yields about a 1/3 of a cup)


Heat oil in a large sauce pan over medium high heat and saute the carrots, celery, and onions for a few minutes, stirring occasionally.  Add in the garlic and cook for another minute.  Add in the broth and beans and bring to a boil, then cover, lower heat and simmer for about 10 minutes or until the vegetables are tender.  Stir in the kale and pesto and heat through.  Season with salt and pepper to taste.

This post was shared on Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, Gluten Free Fridays, and Whole Food Fridays.

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