Pesto Bean Soup

Name: Pesto Bean Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: Asian Recipes, Asian Soups, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Soups, Italian Vegetarian Recipes
Ingredients: 1 carton (32 ounces) reduced-sodium vegetable broth; 1 large white onion, chopped; 4 garlic cloves, minced; 2-1/2 cups sliced baby portobello mushrooms; 3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained; 3/4 cup prepared pesto, divided; 1/4 cup grated Parmigiano Reggiano cheese

This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. —Liz Bellville, Jacksonville, North Carolina

Ingredients

1 carton (32 ounces) reduced-sodium vegetable broth
1 large white onion, chopped
4 garlic cloves, minced
2-1/2 cups sliced baby portobello mushrooms
3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained
3/4 cup prepared pesto, divided
1/4 cup grated Parmigiano Reggiano cheese

Directions

In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in reserved pesto and cheese. If desired, serve with additional cheese and pesto.

Test Kitchen tips

Mash half of beans before adding to give soup a velvety texture.

Serve with lemon wedges, cracked black pepper and fresh basil.

Nutrition Facts

1-1/4 cups: 244 calories, 9g fat (2g saturated fat), 2mg cholesterol, 586mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.