Simple White Bean and Pesto Soup

Name: Simple White Bean and Pesto Soup
Yield: Makes 4 cups (1 l); 4 first-course servings
Cuisine: Italian
Ingredients: 4 cups (800 g) cooked small white beans or two 19- ounce (540- g) cans small white beans, drained and rinsed; 2 cups (500 ml) Basic Chicken Stock or commercial chicken broth; 2 tablespoons Pesto Sauce or store-bought; Freshly ground black pepper, to taste; 2 tablespoons freshly grated Parmesan cheese

Preparation info

Makes 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

I am not always the purest of the pure; no Lochinvar I. Often I just want a good result in a hurry. This is a terrific soup for such an occasion, with all sorts of optional shortcuts. I probably would make the pesto—no nuts.

Ingredients

2 cups (500 ml) Basic Chicken Stock or commercial chicken broth
4 cups

Asia
Europe
Japan
Italy
Rome
Starter
Spicy
Soup
Gluten-free
Mediterranean

Method

In a medium saucepan, bring the chicken stock and beans to a boil. Lower the heat. Stir in the remaining ingredients. Simmer for 1 minute.