White Bean, Spinach & Pesto Soup Recipe

By mitzzy

Unbelievably delicious, fresh, filling, healthy, and vegetarian (if you’d like!) soup….in just 8 minutes!!! I admit I was even surprised at how tasty this soup turned out – loved it! And it truly could not have been more simple (and speedy) to prepare.

Ingredients

• 3 cups chicken stock (or vegetable stock)
• 2 (19 oz.) cans white beans (I used Great Northern), drained
• 2 cups loosely-packed fresh spinach
• 2 Tbsp. pesto, homemade or storebought
• salt and freshly-ground black pepper
• freshly-grated Parmesan cheese, for serving

Preparation

Step 1

Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat. Then reduce heat to low, and stir in the fresh spinach and pesto until the spinach has wilted. Season to taste with salt and pepper.

Then ladle soup into bowls, and top generously with freshly-grated Parmesan cheese.

Ali’s Tip:

Feel free to also add in a few tablespoons of freshly-squeezed lemon juice to this broth, and/or add in some cooked chicken or other protein to the soup