White Bean And Parmesan Soup With Pesto Recipes

WHITE BEAN AND PARMESAN SOUP WITH PESTO

Steps:

• In a large stock pot heat oil over medium heat and add garlic.
• Saute for 2 minutes stirring constantly.
• Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
• Stir in tomatoes and broth.
• Bring soup to a boil, reduce heat and simmer 10 minutes.
• Stir in beans and simmer for another 5 minutes.
• Remove from heat.
• Pour soup into a serving bowl and add the cheese.
• Serve immediately.
• Offer additional cheese and pesto at the table.
• ***Donot add the cheese in the soup pot or it WILL stick to the sides.

SIMPLE WHITE BEAN AND PESTO SOUP

Steps:

• In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
• Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.

PESTO BEAN SOUP

Steps:

• 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.

WHITE BEAN AND PARMESAN SOUP WITH PESTO

Steps:

• 1. In a large stock pot heat oil over medium heat.
• 2. When hot add the onion, garlic, carrot, celery and prosciutto.
• 3. Saute for 2 minutes, stirring constantly.
• 4. Stir in tomatoes and broth.
• 5. Bring to a boil, reduce heat and simmer for 10 minutes, stirring once or twice.
• 6. Add the beans, simmer for an additional 5 minutes.
• 7. Remove from heat.
• 8. Ladle into bowls.
• 9. Top each bowl with cheese and a tablespoon of pesto.
• 10. Serve. Caesar Salad and Hot Italian Bread are perfect additions to this soup.