Creamy White Bean Pesto Soup with Roasted Red Pepper and Spinach
This is quick, yummy, and filling. The creamyness comes from pureeing all ingredients together.
2 cans great northern beans, drained and rinsed
1 large roasted red pepper (I used jarred)
3 packed cups raw baby spinach
2 C chicken or vegetable stock/broth
1/4 C pesto sauce (again, jarred)
1/2 C sundried tomatoes, cut into thin strips
salt and pepper
Puree red pepper, spinach, and all but 1/2 can of beans in a food processor or blender. Put into a heated soup pot. Add remaining beans, pesto, and stock. Mix well and bring to a soft boil then lower to a simmer. Simmer for about 5 min. Mix in sundried tomatoes. Salt and pepper to taste. Simmer for a few more minutes. Top with freshly grated parmesan cheese if you like. Enjoy with a green salad and you have a nice healthy meal.
3-4 servings. 286 calories for 4 servings.
|All times are GMT -4. The time now is 06:29 AM.|
Powered by vBulletin® Version 3.6.7
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2