I probably don't have to remind you about how much I love soup. And through my frequent posts about it, you can tell it's a staple in our household. While perusing through the latest issue of Food Network magazine, I noticed a little insert about "50 Things to Make with Pesto." A huge lover of this food, I was all over it and stopped immediately when I saw an enticing picture of a pesto bean soup.Long story short, I made it this week and it turned out fantastic. Not only does it cook fast, it tastes even better after resting a few days in the fridge. The flavors meld together to create the most comforting, fragrant mixture. Two surprising elements in this soup are roasted red peppers (I used red and yellow) and green olives. I must admit that before these two embellishments were added, the soup's flavors didn't pop as much as after adding them - it really made every other ingredient in the soup sing. Dan and I paired it with a crusty piece of bread, and there we had it, a filling, delicious and healthy dinner in less than an hour. YUMMY!Here's the recipe for the pesto bean soup - take a look at #46 and #47. It couldn't be simpler.
It's no surprise that I, along with the rest of the country am looking for smart ideas to save money--and especially on food! So when I recently read a Bon Appetit article about the greatness and versatility of cannellini beans, I was sold. There are so many amazing things one could do with this bean--its gentle yet satisfying flavor is a great way to fill your belly during fall and winter months.
You could use Bon Appetit's recipe here. I substituted the regular sausage with chicken sausage (flavored with Italian spices) and made it more stew-like than what the recipe called for. Serving it with a side of rosemary flat bread from my beloved Artopolis Bakery made this meal complete. Both Dan and I had no room for seconds, our first helping was that filling. I strongly encourage it, and hope to make one of their other white bean suggestions such as the white bean and pasta soup. Price-wise this couldn't be more wallet-friendly with about $4.00 per person, including all ingredients.
