PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
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Linnux Ndiwa
[email protected]I'm not a big fan of pesto, but I loved this soup. The flavors were well-balanced and the soup was very creamy.
Lori Filippone
[email protected]This soup is perfect for a cold winter day. It's warm, comforting, and filling.
hammond boyd
[email protected]I'm allergic to nuts, so I substituted the pesto with a mixture of olive oil, basil, and Parmesan cheese. It turned out great!
BADSHAH KING
[email protected]This soup is a bit too thick for my taste. I would add more broth or water next time.
Mkhokheli Sibanda
[email protected]I followed the recipe exactly and the soup turned out bland. I had to add a lot of salt and pepper to make it taste better.
Ashikur Rahman Siyam
[email protected]This is the best pesto bean soup I've ever had. The flavors are incredible.
Constance Mvoy
[email protected]This soup is a great way to use up leftover beans. I always have a can or two of beans in my pantry, so this is a quick and easy meal to make.
Charleigh Chambers
[email protected]I'm not a big fan of beans, but this soup changed my mind. It was so flavorful and filling.
Louis Lategan
[email protected]Amazing! Love this recipe, the soup was creamy and flavorful. My family loved it.
Rico Robledo
[email protected]This pesto bean soup is a delicious and easy-to-make meal. I added some extra vegetables, such as carrots and celery, and it turned out great.