White Bean-Pesto Soup
White Bean-Pesto Soup requires approximately 45 minutes from start to finish. For $2.21 per serving, you get a soup that serves 4. One portion of this dish contains roughly 27g of protein, 14g of fat, and a total of 414 calories. It is brought to you by My Gourmet Connection. It will be a hit at your Autumn event. 104 people were impressed by this recipe. If you have garlic, low sodium chicken broth, fresh basil leaves, and a few other ingredients on hand, you can make it. With a spoonacular score of 91%, this dish is amazing. Similar recipes are Tomato-White Bean Soup with Pesto, Pesto, Chicken, and White Bean Soup, and White Bean, Spinach & Pesto Soup.
Servings: 4
Ingredients:
Cheese and Garlic Bread
1 can (15-ounce) white (cannellini) beans
1 cup loosely packed fresh basil leaves
2 cloves garlic, chopped
3-1/2 cups low-sodium chicken broth
1 tablespoon olive oil
1-1/2 cups onion, finely chopped
Parmigiano-Reggiano for grating
Salt and freshly ground black pepper
2 medium tomatoes, seeded and chopped
2 small zucchini, cut into 1/2-inch dice
Equipment:
sauce pan
Cooking instruction summary:
Preparation:Heat the olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and sauté until pale golden in color, 3 to 4 minutes. Add the chicken broth and zucchini, cover and simmer for 5 minutes.
Step by step:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion, season with salt and pepper, and sauté until pale golden in color, 3 to 4 minutes.
3. Add the chicken broth and zucchini, cover and simmer for 5 minutes.
Nutrition Information:
covered percent of daily need
