Pesto Bean Soup

Ingredients:

1 tablespoon extra-virgin olive oil

5 cloves garlic, thinly sliced

A pinch of red pepper flakes

2 cans cannellini beans, drained

3 tablespoons Vegetaball’s Pesto

2 tablespoons grated Parmesan cheese

3 cups chicken broth

1 chopped celery

½ cup chopped black olives

½ cup roasted peppers

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Directions:

1. Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.

2. Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the Vegetaball’s Pesto and Parmesan.

3. Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.