Pesto Bean Soup

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
• Optional: Additional pesto and cheese

Text Ingredients