Bean soup with pesto

Any pesto will enhance its flavor. This particular soup has a unique flavor when adding sun-dried tomato pesto.


  • 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)

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

Bean soup with pesto
Bean soup with pesto