White Bean And Parmesan Soup With Pesto Recipe

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White Bean and Parmesan Soup with Pesto

Diana Adcock

By
@Anaid

Perfect for lunch or dinner-serve with Caesar Salad & hot Italian bread.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

2 Tbsp
olive oil
1 medium
onion, peeled and cut into 16 wedges
2 large
cloves garlic, minced
3 medium
carrots, cut into 2 inch matchsticks
3 stalk(s)
celery, sliced 1/4 inch thick
1/4 lb
prosciutto, sliced into thin strips
4 c
reduced fat, low sodium chicken broth
2 medium
tomatoes, medium dice
2 can(s)
15 oz each cannellini beans, drained
3/4 c
freshly grated parmigiano-reggiano cheese
1/2 c
homemade pesto
salt and pepper to taste

Step-By-Step

1In a large stock pot heat oil over medium heat.
2When hot add the onion, garlic, carrot, celery and prosciutto.
3Saute for 2 minutes, stirring constantly.
4Stir in tomatoes and broth.
5Bring to a boil, reduce heat and simmer for 10 minutes, stirring once or twice.
6Add the beans, simmer for an additional 5 minutes.
7Remove from heat.
8Ladle into bowls.
9Top each bowl with cheese and a tablespoon of pesto.
10Serve. Caesar Salad and Hot Italian Bread are perfect additions to this soup.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Quick & Easy