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.