Pesto + White Bean Soup
Ingredients
- 1 Tbsp olive oil, avocado oil, or ghee
- 1 large yellow onion, finely diced
- 4 fresh garlic cloves, minced
- 3 x 15 oz cans white beans, rinsed well and drained
- 2 cups chicken bone broth or vegetable broth
- sea salt and ground pepper, to taste
- 1/2 cup homemade pesto sauce, or to taste
- freshly shaved parmesan cheese, to serve
- fresh basil leaves and lemon wedges, to garnish
Instructions
- Heat your oil in a large stockpot or Dutch oven and saute the onion for 3-4 minutes, or until soft.
- Stir in the garlic and saute for 1 minute longer.
- Add in the beans, broth, and bring to a boil.
- Once bubbling, reduce the heat, cover, and simmer for about 15 minutes.
- During the last 5 minutes, stir in your pesto sauce and season with sea salt and freshly ground black pepper to your taste.
- Serve with parmesan cheese and garnish with fresh basil and lemon wedges.
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