Simple White Bean And Pesto Soup

1. 1

   In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.

2. 2

   Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.

* Per serving · 4 servings · Values may vary.

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