White Bean, Spinach & Pesto Soup
Total Time
8 minutes
Prep Time
3 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(1)
Ingredients
2 servings
- 3 cups chicken stock (or vegetable stock)
- 2 (19 oz.) cans white beans (I used Great Northern), drained
- 2 cups loosely-packed fresh spinach
- 2 Tbsp. pesto, homemade or store-bought
- salt and freshly-ground black pepper
- freshly-grated Parmesan cheese, for serving
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Preparation
Step 1
Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat. Then reduce heat to low, and stir in the fresh spinach and pesto until the spinach has wilted. Season to taste with salt and pepper.
Step 2
Then ladle soup into bowls, and top generously with freshly-grated Parmesan cheese.
Step 3
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