Simple White Bean and Pesto Soup

With a loaf of crusty bread on hand, this recipe will have dinner on the table in five minutes. When you have so few ingredients, the quality must be impeccable. If you have homemade chicken stock, now is the time to use it. You could use a heaping tablespoon of pre-made pesto, but the pine nuts and Parmesan can be distracting from the subtle flavors of the beans. This simplified pesto couldn't be easier. Adapted from Barbara Kafka's _Soup: A Way of Life_ by Nick Kindlesperger at Serious Eats. http://bit.ly/dtLnzy

• Ready In: 10 mins
• Serves: 3-4

Ingredients

• 1  bunch basil, rinsed and dried
• 1  garlic clove
• 2  tablespoons olive oil
• 2  cups  chicken stock
• 2 (19 ounce) cans white beans or 2 (19 ounce) cans cannellini beans, drained and rinsed
• 2  tablespoons  grated parmesan cheese
•  fresh ground black pepper
•  salt, to taste

Directions

1. In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
2. Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.