SIMPLE WHITE BEAN AND PESTO SOUP
With a loaf of crusty bread on hand, this recipe will have dinner on the table in five minutes. When you have so few ingredients, the quality must be impeccable. If you have homemade chicken stock, now is the time to use it. You could use a heaping tablespoon of pre-made pesto, but the pine nuts and Parmesan can be distracting from the subtle flavors of the beans. This simplified pesto couldn't be easier. Adapted from Barbara Kafka's _Soup: A Way of Life_ by Nick Kindlesperger at Serious Eats. http://bit.ly/dtLnzy
Provided by DrGaellon
Categories Beans
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
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treasure ikpen
[email protected]I followed the recipe exactly and the soup turned out great. I will definitely be making this again.
Sr Billo
[email protected]This soup was a bit bland for my taste.
Umar Imran
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it. I highly recommend this recipe.
Amna ehsan
[email protected]This soup was easy to make and very flavorful. I used a store-bought pesto and it turned out great.
Cassie Louks
[email protected]This soup is delicious! I made it last night and my family loved it. The flavors are so well balanced and the soup is very creamy. I will definitely be making this soup again.