White Bean, Spinach and Pesto Soup

Ingredients

chicken stock

Egg-freevegetable broth

1 1/2 cup1 1/2 cup

white beansdrained

1 (19 oz) can

fresh spinach

1 cup

pesto

1 tbsp

salt

to taste

black pepper

to taste

Parmesan cheesefreshly grated

for serving

Method

1. 01Add stock and beans to a saucepan and bring to a boil over medium-high heat.
2. 02Reduce heat to low and stir in spinach and pesto until spinach wilts.
3. 03Season to taste with salt and pepper.
4. 04Ladle into bowls and top with Parmesan.

Fits

• Vegetarian
• Pescatarian