Name: White Bean, Spinach and Pesto Soup
Total time: 8 min
Yield: 4 servings
Ingredients: 3 cup chicken stock; 2 (19 oz) can white beans, drained; 2 cup fresh spinach; 2 tbsp pesto; to taste salt; to taste black pepper; for serving Parmesan cheese, freshly grated

Estimate, per serving

Cal: 210
Protein: 12.5g
Carbs: 24g
Fat: 5g
Sodium: 820mg
Fiber: 6g

Ingredients

chicken stock: 4 1/2 cup4 1/2 cup
white beansdrained: 3 (19 oz) can
fresh spinach: 3 cup
pesto: 3 tbsp
salt: to taste
black pepper: to taste
Parmesan cheesefreshly grated: for serving

Method

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

Fits

Vegetarian
Pescatarian