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20 Minute Creamy White Bean and Pesto Soup

Posted Mar 03 2011 11:06am
This soup is so good! I use my pressure cooker to bring it together really fast. If you don't have a pressure cooker, just use your stove and cook it for 30 - 40 minutes.

White Bean and Pesto Soup

  • 1 T olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 c cooked white beans
  • 10 oz frozen spinach (don't defrost)
  • 1/2 c pesto
  • 2 c vegetable broth
  • pinch nutmeg
  • 1/2 c nutritional yeast
  • 1 T balsamic vinegar
  • Salt/Pepper to taste
  • fresh herbs and croutons for garnish if desired
Method:
  1. Saute onion and garlic in olive oil for 5 minutes
  2. Add beans spinach, pesto and broth
  3. Bring to high pressure for 2 minutes
  4. Allow pressure to come down naturally
  5. Stir in yeast and vinegar. Puree with an immersion blender for a creamy texture if desired

I tasted a bit of my HOMEADE VEGAN BLUE CHEESE  this morning and it's maturing! Woohoo! The longer this sits, the better. I used make huge batches of it at the health food store and after two weeks, it was SUPERB! It's hard to wait that long. 
Things I am going to be making with it:
  • Panini with Chutney , Blue Cheese and Augula 
  • Gluten Free Pizza with Caramelized Onions, Sage and Spiced Roasted Pears
  • Old Fashioned Blue Cheese Dressing
  • Buffalo Fries with above mentioned dressing
  • Big Salad with Buffalo Roasted Chickpeas and dressing
  • Brown Rice Penne with Sun dried tomatoes, kale and blue cheese
In order to fund these more expensive dishes and the amount of cashews I bought to make the Goat Cheese and Blue Cheese, I will be eating a lot of Banana Collard Smoothies and Bean soups to make up for the splurge!  My freezer is stocked with bananas so I'm good to go!

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