Any pesto will enhance its flavor. This particular soup has a unique flavor when adding sun-dried tomato pesto.
Ingredients:
- 2 cups cooked chickpeas
- 2 cups cooked beans (972f1c-eyed beans are fine)
- 4 cups low-sodium vegetable broth or stock
- 4 garlic cloves minced
- 2 normal bay leaves
- 1/2 cup pre-made sun-dried tomato pesto (traditional basil-garlic pesto will be fine with a different touch)
- chopped kale or chard (optional)
Directions:
Combine all ingredients -except pesto and kale- at medium heat and simmer for about 15-20 minutes.
Serve into bowls. Divide pesto in four serving. Swirl pesto in each bowl. Add chopped kale or chard just before serving to boost nutritional value.
Serves: 4
Enjoy!
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| Bean soup with pesto |
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| Bean soup with pesto |