Bean soup with pesto

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 469, total fat 13 G., saturated fats 3 G., proteins 25 G., carbohydrates 64 G., fiber 13 G., cholesterol 10 mg, sodium 606 mg, sugar 5 G.

If you have a jar of canned white beans, pesto, olives, and canned roasted peppers in your pantry, you can whip up a hearty, flavorful bean soup bursting with Italian flavors at any time. It's best to use freshly grated Parmesan cheese in this recipe, as store-bought grated cheese can clumpily.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, rinsed
3 tbsp pesto
2 tbsp. l. grated parmesan
3 cups chicken broth
1 cup chopped celery
0.5 cups chopped black olives
0.5 cups baked sweet pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cannellini beans, pesto sauce, olives, Parmesan cheese, sweet pepper, celery

Cooking the dish according to the recipe:

In a large skillet, heat the olive oil over medium heat for 30 seconds. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
Add the cannellini beans and 1 cup of water to the pan. Cook over medium heat until the beans thicken, 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. Add the olives and roasted peppers and stir.

Categories:

recipe / Calorie content of prepared meals / Budget recipes / Autumn dishes / Dinner / Soups / Vegetable soups / Food Network - recipes

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