Thaw out with this easy to make and hearty winter soup. Beans serve as the main ingredient, adding important nutrients, including fiber and protein. Be sure to rinse the beans to decrease the amount of sodium in your soup.
5-ingredient pesto bean soup
Makes 8 servings
3 15.5-ounce cans cannellini beans, drained and rinsed
2-3 cups low-sodium vegetable broth
3 tablespoons Parmesan cheese, grated
1/3 cup pesto
8 sundried tomatoes, chopped
Black pepper to taste
In a medium saucepan over medium-high heat, mix beans and add 2 cups of vegetable broth.
Bring to a boil, then reduce heat to medium-low and simmer 8 to 10 minutes or until thickened.
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Add Parmesan, pesto and sundried tomatoes, and stir to combine. Add as much of the remaining vegetable broth as needed to thin the soup to the desired consistency.
Add pepper to taste and allow the soup to heat to a simmer.
Leave out the Parmesan cheese for a Vegan-friendly meal.
Nutrition information (per serving)
169 calories, 5.2 grams fat, 1 gram saturated fat, 517 mg sodium, 25.7 grams carbohydrates, 9.4 grams fiber, 9.5 grams protein
Recipe provided by Erin Wiedmar, clinical nutritionist, N Good Health