This soup has an interesting combination of flavors that create a unique and hearty dish. The olives and red pepper flakes add hot and salty components respectively, while the beans contribute an earthy tone. The pesto adds nice flavor and color. I was skeptical at first, but after reading the reviews on-line, I decided to give it a try. It was quite good for a light dinner, paired with salad and crusty bread. If you want to bulk it up a bit, try adding some turkey meatballs, diced chicken or sautéed sausage.
5 garlic cloves, sliced
pinch red pepper flakes
2 can cannellinii beans, drained
1 cup water
3 Tbsp. pesto
2 Tbsp. Parmesan cheese, grated
3 cups chicken broth
1 cup celery, chopped
1/2 cup olives, pitted and chopped
1/2 cup roasted peppers, chopped
- Saute garlic and red pepper flakes in a skillet with olive oil.
- Add cannellini beans and water; simmer until thick, 8 minutes.
- Stir in pesto and grated Parmesan cheese.
- Add chicken broth and chopped celery; cook 15 minutes.
- Stir in 1/2 cup each chopped olives and roasted peppers.
- I added about 1/2 cup diced carrots for extra color and texture, along with croutons on top.
- I used low sodium chicken broth as that is what I normally have on hand. Also, there is already enough salt in this recipe, with the inclusion of both cheese and olives.
- See my basil pesto recipe here.
Yield: 4 servings