After adding fresh pesto to this hearty soup, you’ll never use premade versions again. Fresh basil adds color and vibrant flavor to this protein-rich, homemade comfort soup.
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
- 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
Pesto
Instructions
- Cook pasta in Microwave Pasta Maker 8 minutes, or until al dente.
- Heat olive oil in 6-Qt./5.6 L pot over medium heat.
- Sauté garlic, celery and red pepper flakes until fragrant.
- Add beans, pesto, chicken broth, salt and simmer 15 minutes.
- Add pasta.
- Ladle into warm bowls and sprinkle with grated Parmesan cheese.
- Place all ingredients into base of the Chop ʼN Prep Chef. Cover and pull cord 4–5 times to process to a coarse paste.
- Adjust seasoning with salt and pepper.
Pesto
Pls send me recipe.