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Thursday, March 10, 2011

Pesto, White Bean, and Spinach Soup

Seven. That's how many ingredients are in this soup. Five if you don't count salt and pepper, which are already in your cupboard. This recipe is a few simple ingredients, but when brought together they're anything but simple. I've had the Pesto Vegetable Soup at Panera Bread Co. before and remember thinking the addition of pesto to soup was rather ingenious. Such is the case with this soup, which is livened up thanks to a generous helping of pesto. I used store-bought, but you could also make your own.

Did I mention how good this soup is? And how easy it is to make? Seriously. Seven ingredients. Twenty minutes to make, tops, and most of that is just waiting for the soup to heat. Paired with a baguette, this makes for a light lunch or dinner. Perfect if you're prepping for bikini season, which I'm crossing my fingers is here sooner than later!

One Year Ago: Tilapia Zucchini Skillet

Pesto, White Bean, and Spinach Soup
from Gimme Some Oven

-3 cups chicken broth
-2 cans white beans, drained and rinsed
-4 cups fresh spinach
-3 tbsp pesto
-freshly ground pepper
-parmesan cheese, for serving

1. Heat beans and broth in a saucepan over medium-high heat until boiling. Reduce heat to low, stir in spinach and pesto, cooking until spinach is wilted. Season to taste with salt & pepper.
2. Divide soup into bowls and top with parmesan cheese.
**note--we also ended up adding sliced cooked chicken sausage to ours. Shredded chicken would also work!