Pesto-Bean Soup

Day two of Soup Week! You could switch out the chicken broth to vegetable broth to make it vegetarian friendly. For a vegan version also take out the cheese.

Makes 6-8 servings

Ingredients:

5 cloves of garlic

Pinch of red pepper flakes

2 tbsp olive oil

2 cans cannellini beans

1 cup of water

3 tbsp pesto

2 tbsp Parmesan

3 cups chicken broth

1 cup of chopped celery

1/2 cup chopped olives

1/2 cup roasted red peppers

Directions:

1. Mince the garlic. Put in a large saucepan with the red pepper flakes and olive oil. Saute. 

2. Add the cans of beans and the water. Let cook for 8 minutes. 

3. Add the pesto, Parmesan, chicken broth, and celery. Cook for 15 minutes.

4. Add the chopped olives and roasted red peppers. 

5. Enjoy.