White Bean and Spinach-Pesto Soup

 

  

A week of soul-and-body nourishing comfort foods.

It's hard sometimes when there is so much going on, to find some peace. Especially when everyone else's mistakes eventually dawn on you.

That's when I seek comfort the most. For me, comfort comes in the form of good food.

  

Click HERE to see the recipe for Spinach Pesto.

Using the left over Spinach Pesto from the other day (click here to see recipe) and inspired from another blogger, I put together this very simple soup.

It can easily be too simple. That's why I added an extra flavor boost.

If you're like me, you have a few Parmesan rinds in your freezer. The very hard and dry parts that no one wants to eat and most people throw away. They're great for flavoring soups. Just throw a few small pieces during the last 10 minutes of cooking. 

 

serves two people

Ingredients

• 3 cups of Vegtable Stock
• 1.5 cups of Cannellini Beans, cooked and drained
• 3 to 4 tablespoons of Spinach Pesto (or any other Pesto)
• 1 cup fresh Spinach
• a few rinds of the dry and hard part of Parmesan Cheese (or just 1 tbsp of Parmesan)
• Salt and Pepper

Procedure

• -Bring the stock, beans and Parmesan rinds to a boil. Cook for 5 minutes over medium heat. 
• -Add the Pesto, cook for another 5 minutes.
• -Season with salt and pepper
• -Turn the heat off, add the fresh spinach and stir well until it's incorporated. 
• -Serve hot.