Pesto Bean Soup

Name: Pesto Bean Soup
Yield: 2
Ingredients: 1 Tbsp. Olive Oil; 4 oz. Pancetta; 4 Garlic Cloves, chopped; 2 Tsp. Red Pepper Flakes; 2 Cans Cannellini Beans, drained; 3 Tbsp. Pesto; 2 Tbsp. Parmesan Cheese, grated; 2 c. Chicken Broth; 1 c. Roasted Red Peppers, chopped

Serves 2

Make This Tonight! | Pesto Bean Soup Recipe

2 servings

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Instructions

 In a skillet, add one tablespoon of oil. Add in pancetta, sauté for 3-5 minutes. Add minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.

Pour in cannellini beans with 1 cup of water into the skillet. Simmer, over medium heat allowing the mixture to thicken, about 8 minutes. Stir in the pesto, and parmesan cheese.

Pour in chicken broth and stir in chopped celery. Allow soup to start simmering about 15 minutes. Stir in roasted red peppers.

Garnish with parsley, and more parmesan cheese. Enjoy

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Pesto Bean Soup

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