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Pesto Bean Soup Recipe

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This recipe for Pesto Bean Soup, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
5 sliced garlic cloves
Pinch of red pepper flakes
Olive oil
2 cans cannelloni beans, drained
1 cup water
3 tablespoons
2 tablespoons grated parmesan
3 cups chicken broth
1 cup chopped celery
1/2 cup each chopped olives
1 jar roasted peppers.

Directions:
Directions:
Sauté 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated parmesan.

Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

Number Of Servings:
Number Of Servings:
2 servings
Personal Notes:
Personal Notes:
I used frozen beans instead and added 1/2 pound ground turkey, onions, mushrooms, and green peppers.

 

 

 

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