Bean & Basil Soup

Ingredients

• 4 oz./115 g elbow macaroni
• ½ tbsp. extra virgin olive oil
• 5 garlic cloves, peeled and minced
• 1 cup chopped celery
• ¼ tsp. red pepper flakes
• 2 (15 oz./425 g) cans cannellini beans, drained and rinsed
• 4 cups chicken broth
• ¼ tsp. coarse kosher salt
• 2 tbsp. grated Parmesan cheese

Pesto
• ¾ cup packed basil leaves
• 3 tbsp. pine nuts, lightly toasted
• 1 garlic clove, peeled
• ¼ cup grated Parmesan cheese
• ¼ cup extra virgin olive oil
• ½ tsp. coarse kosher salt
• 1/8 tsp. black pepper

Instructions

1. Cook pasta in Microwave Pasta Maker 8 minutes, or until al dente.
2. Heat olive oil in 6-Qt./5.6 L pot over medium heat.
3. Sauté garlic, celery and red pepper flakes until fragrant.
4. Add beans, pesto, chicken broth, salt and simmer 15 minutes.
5. Add pasta.
6. Ladle into warm bowls and sprinkle with grated Parmesan cheese.

Pesto
1. Place all ingredients into base of the Chop ʼN Prep Chef. Cover and pull cord 4–5 times to process to a coarse paste.
2. Adjust seasoning with salt and pepper.