A simple pesto sauce adds body and flavor to this soup. Prepared reduced-fat pesto sauce shortens the preparation time.
This recipe calls for acini di pepe, which is a very small pasta that is perfect for soups. You can use orzo, a rice-shaped pasta, or any type of small pasta. You can also use any leftover pasta you have. Break it up into equal-size, small pieces.
Make this a vegetarian meal by using low-sodium vegetable broth.
Helpful Hints:
- You can substitute Great Northern beans for cannellini beans.
Countdown:
- Prepare ingredients.
- Make soup.
Shopping List:
To buy: 1 package frozen chopped onion, 1 package frozen peas, 1 container fat-free, no-salt-added chicken broth, 1 box acini di pepe pasta, 1 can low-sodium cannellini beans, 1 small package chopped pecans, 1 small bottle hot pepper sauce, 1 container reduced-fat pesto sauce, 1 can olive oil spray and 1 bunch fresh basil.
Pesto And Bean Soup
Yield 2 servings. Recipe by Linda Gassenheimer
Olive oil spray
1 cup frozen chopped onion
2 ½ cups fat-free, no-salt-added chicken broth
1 cup water
1/3 cup acini di pepe pasta
¾-cup rinsed and drained low-sodium canned cannellini beans
2 tablespoons chopped pecans
½ cup frozen peas
Several drops hot pepper sauce
4 tablespoons reduced-fat pesto sauce
½ cup fresh basil, torn into bite-size pieces
Heat a large saucepan over high heat and spray with olive oil spray. Add onion and saute, stirring, 2 minutes. Add chicken broth, water, pasta and beans. Reduce heat to medium and simmer uncovered 15 minutes. Meanwhile toast the pecans in a toaster oven or under the broiler. Add peas and hot pepper sauce to the saucepan and simmer 5 minutes.
