White Bean and Parmesan Soup with Pesto

Total Time
40mins
Prep 15 mins
Cook 25 mins

This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls.

Ingredients Nutrition

Directions

  1. In a large stock pot heat oil over medium heat and add garlic.
  2. Saute for 2 minutes stirring constantly.
  3. Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
  4. Stir in tomatoes and broth.
  5. Bring soup to a boil, reduce heat and simmer 10 minutes.
  6. Stir in beans and simmer for another 5 minutes.
  7. Remove from heat.
  8. Pour soup into a serving bowl and add the cheese.
  9. Serve immediately.
  10. Offer additional cheese and pesto at the table.
  11. ***Donot add the cheese in the soup pot or it WILL stick to the sides.

Reviews

(3)
Most Helpful

Oh my gosh, Di, I'm so glad you suggested this. It was a hit: I left out the prosciutto because I don't eat meat, and I left out the celery because I don't care for it. Otherwise I just added a few more carrots to make up for the loss and left everything else the same! It was a great light soup, very pretty in white serving bowls, and had both an unusual and wonderful taste. Thanks!!!

spatchcock January 07, 2003

Wonderful soup! I used a leek instead of onion, otherwise made as stated. The only thing I would change is to simmer the veggies longer than the instructions said until they are soft, just personal preference. Thanks for a unique, delicious recipe that we will enjoy again :) Made for PAC Spring 2011.

noway March 13, 2011

My family enjoyed this. I substituted ground sausage for the prosciutto because I didn't have it. I also left out the celery because we didn't have any. I added a handful of fresh basil. I'll definitely make this again as it was so easy and fast.

DSK February 27, 2008

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