Pesto Bean Soup

Recipe courtesy of Food Network Kitchen

5 sliced garlic cloves
pinch of red pepper flakes
olive oil
2 cans drained cannellini beans
1 cup water
3 tablespoons pesto
2 tablespoons grated parmesan
3 cups chicken broth
1 cup chopped celery 
1/2 cup chopped olives
roasted peppers

Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated parmesan.

Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

Photograph by Con Poulos
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