Pesto bean soup

This is a simple and tasty soup. I am a big fan of broth based soups as they are filling, generally low-calorie and a great starter/side for meals.

I made this after having some left over pesto from a shrimp pesto pasta that I had made. I found this recipe on the Food Network website when looking for pesto recipes.


  • 5 cloves garlic, thinly sliced
  • pinch of red pepper flakes
  • 1 tablespoon olive oil
  • 2 cans cannellini beans, rinsed and drained
  • 1 cup water
  • 3 tablespoons pesto
  • 1/4 cup Parmesan cheese
  • 3 cups vegetable broth
  • 1 cup chopped celery
  • 1/2 cup chopped kalamata olives
  • 1/2 cup diced red bell pepper

Saute garlic and red pepper flakes in olive oil until garlic is fragrant.

Add cannellini beans and one cup water. Simmer until thick, about 10 minutes.

Add in pesto and Parmesan cheese. Stir well.

Add vegetable broth and celery and simmer for another 15 minutes.

Stir in olives and peppers.

Serve hot.

This soup would be great with some crusty bread.


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