White Bean, Chicken and Pesto Soup

soup

Serves eight

Note: Substitute any kind of canned bean or leftover meat, such as beef. The vinegar at the end of cooking heightens the flavor.

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

1 rib celery, chopped

1 carrot, chopped

1 teaspoon dried oregano

¼ teaspoon cayenne pepper

6 cups chicken stock

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 cans (each 14 oz. to 19 oz.) cannellini or white kidney beans, drained and rinsed (see Note, above)

3 cups shredded cooked chicken (see Note, above)

¼ cup pesto (store-bought or your own), divided

2 teaspoon white wine vinegar

Extra-virgin olive oil

1. In large pot, heat oil over medium heat. Add onion and sauté until softened, about six minutes. Add garlic, celery, carrot, oregano and cayenne; sauté for two minutes.

2. Stir in stock, salt and black pepper; bring to a boil. Reduce heat and simmer until vegetables are softened, about 20 minutes. Add beans, chicken, 2 tablespoons pesto, vinegar; heat until steaming, about five minutes. Taste and adjust seasoning with salt and black pepper, if necessary.

3. Ladle into heated bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.

From “300 Sensational Soups,” by Carla Snyder and Meredith Deeds

Never Again Jewish Humor Jewish Women	All Things Jewish The Schmooze News Everything about Kosher	Kosher Recipes The Schmooze Kosher Recipes Jewish Communities of the World
	Created and Maintained by Haruth Communications