WHITE BEAN AND PARMESAN SOUP WITH PESTO

White Bean and Parmesan Soup with Pesto image

Perfect for lunch or dinner-serve with Caesar Salad & hot Italian bread.

Provided by Diana Adcock

Time 40m

Number Of Ingredients 12

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Ingredients

2 Tbsp olive oil
1 medium onion, peeled and cut into 16 wedges
2 large cloves garlic, minced
3 medium carrots, cut into 2 inch matchsticks
3 stalk(s) celery, sliced 1/4 inch thick
1/4 lb prosciutto, sliced into thin strips
4 c reduced fat, low sodium chicken broth
2 medium tomatoes, medium dice
2 can(s) 15 oz each cannellini beans, drained
3/4 c freshly grated parmigiano-reggiano cheese
1/2 c homemade pesto
salt and pepper to taste

Steps:

1. In a large stock pot heat oil over medium heat.
2. When hot add the onion, garlic, carrot, celery and prosciutto.
3. Saute for 2 minutes, stirring constantly.
4. Stir in tomatoes and broth.
5. Bring to a boil, reduce heat and simmer for 10 minutes, stirring once or twice.
6. Add the beans, simmer for an additional 5 minutes.
7. Remove from heat.
8. Ladle into bowls.
9. Top each bowl with cheese and a tablespoon of pesto.
10. Serve. Caesar Salad and Hot Italian Bread are perfect additions to this soup.

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