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white bean and parmesan soup with pesto

(2 ratings)
Anaid avatar
Recipe by
Diana Adcock
@Anaid
Yes, IL

Perfect for lunch or dinner-serve with Caesar Salad & hot Italian bread.

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For white bean and parmesan soup with pesto

  • 2 Tbsp
    olive oil
  • 1 md
    onion, peeled and cut into 16 wedges
  • 2 lg
    cloves garlic, minced
  • 3 md
    carrots, cut into 2 inch matchsticks
  • 3 stalk
    celery, sliced 1/4 inch thick
  • 1/4 lb
    prosciutto, sliced into thin strips
  • 4 c
    reduced fat, low sodium chicken broth
  • 2 md
    tomatoes, medium dice
  • 2 can
    15 oz each cannellini beans, drained
  • 3/4 c
    freshly grated parmigiano-reggiano cheese
  • 1/2 c
    homemade pesto
  • salt and pepper to taste

How To Make white bean and parmesan soup with pesto

  • 1
    In a large stock pot heat oil over medium heat.
  • 2
    When hot add the onion, garlic, carrot, celery and prosciutto.
  • 3
    Saute for 2 minutes, stirring constantly.
  • 4
    Stir in tomatoes and broth.
  • 5
    Bring to a boil, reduce heat and simmer for 10 minutes, stirring once or twice.
  • 6
    Add the beans, simmer for an additional 5 minutes.
  • 7
    Remove from heat.
  • 8
    Ladle into bowls.
  • 9
    Top each bowl with cheese and a tablespoon of pesto.
  • 10
    Serve. Caesar Salad and Hot Italian Bread are perfect additions to this soup.
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Categories & Tags for White Bean and Parmesan Soup with Pesto:

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