PESTO BEAN SOUP
Steps:
- Saute 5 sliced garlic cloves and a pinch of red pepper in olive oil. Add 2 cans drained cannelloni beans and 1 cup of water. simmer until thick, 8-10 minutes. Stir in 3 TBSP pesto and 2TBSP grated parmesan. Add 3 cups chicken broth and 1 cup chopped celery; cook, uncovered, 15 minutes. Stir in 1/2 cup chopped olives and 1/2 cup roasted peppers. Warm through.
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