Pesto Bean Soup
"This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. —Liz Bellville, Jacksonville, North Carolina..."
INGREDIENTS
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1 carton (32 ounces) reduced-sodium vegetable broth
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1 large white onion, chopped
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4 garlic cloves, minced
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2-1/2 cups sliced baby portobello mushrooms
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3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained
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3/4 cup prepared pesto, divided
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1/4 cup grated Parmigiano Reggiano cheese
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Optional: Additional pesto and cheese
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